Classic Deviled Eggs
Updated September 20, 2016
Paprika (for garnish, if desired)
In a large pan, cover eggs with water and bring to a boil. Turn heat off and let eggs sit in water for 12 minutes.
With a slotted spoon, remove eggs from hot water and place in ice water to stop cooking.
Peel cold eggs, then cut each in half lengthwise with a sharp knife. With a spoon, scoop out yolks.
Add yolks to a bowl and mash with a fork. Add mayonnaise, mustard, vinegar, salt and pepper. Mix well to combine.
Add filling mixture to a plastic bag and pipe (or spoon) into hollow egg whites.
Garnish with paprika if desired, and refrigerate until ready to serve.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- 1 1/2g
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.