Deviled Eggs, Four Ways
Serves 8|
Hands-On Time:
25m
|
Total Time:
40m
Ingredients
- 12 large eggs
- 1/2 cup mayonnaise
- 1 teaspoon Dijon mustard
- black pepper
- Toppings (such as paprika, crumbled cooked bacon, chopped cooked asparagus, or chopped fresh herbs)
Directions
- Place the eggs in a large saucepan and add enough cold water to cover them by 1 inch. Bring to a boil. Remove from heat, cover saucepan, and let stand for 12 minutes. Drain the eggs and run under cold water to cool.
- Peel the eggs and cut in half length-wise. Transfer the yolks to a small bowl and mash with the mayonnaise, mustard, and 1/8 teaspoon pepper. Spoon the mixture into the whites and sprinkle with the desired toppings.
Nutritional Information
- Per Serving
- Calories 208Calories From Fat 80%
- Protein 9g
- Carbohydrate 1g
- Sugar 1g
- Fiber 0g
- Fat 18g
- Sat Fat 4g
- Calcium 40mg
- Iron 1mg
- Sodium 185mg
- Cholesterol 322mg
What does this mean? See Nutrition 101.
Quick Tip
A hard-boiled egg in its shell will twirl freely when spun on its side. A raw egg will wobble.
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