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Deviled Eggs, Four Ways

Deviled Eggs, Four Ways
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Serves 8| Hands-On Time: | Total Time:

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

  1. 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.
  2. 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.
By May, 2009

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

Bowl of eggs
A hard-boiled egg in its shell will twirl freely when spun on its side. A raw egg will wobble.

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