Classic Deviled Eggs

Antonis Achilleos
6 Hands-On Time: 0hr 10m Total Time: 0hr 10m

Ingredients

  • 6 hard-cooked eggs (see recipe below), peeled
  • 3 tablespoons mayonnaise
  • 2 tablespoons plain yogurt
  • 2 teaspoons Dijon mustard
  • Lemon juice
  • Salt
  • Paprika

Directions

  1. Cut 6 eggs in half, lengthwise.
  2. Remove the yolks and blend them by hand with mayonnaise, plain yogurt, Dijon mustard, a squirt of lemon juice, and salt to taste.
  3. Spoon the mixture back into the whites. Dust with paprika.
By Melissa Clark,  April 2004
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Quick Tip

As with produce, take eggs and milk from the back of the case; older merchandise tends to be pushed forward.

Nutritional Information

  • Per Serving
  • Calories 128Calories From Fat 1%
  • Calcium  39mg
  • Carbohydrate  1g
  • Cholesterol  216mg
  • Fat  11g
  • Fiber  0g
  • Iron  1mg
  • Protein  7mg
  • Sat Fat  2g
  • Sodium  155mg
What does this mean? See Nutrition 101.

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