Deviled Eggs

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Begin your summer soiree properly with this classic recipe for deviled eggs. With a dash of paprika, its the perfect appetizer and better yet, it can be made low-fat.

Source: Cornell Cooperative Extension, Columbia County

Yield: 6 servings

Ingredients

  • 6 eggs
  • 2 tablespoons mayonnaise (low-fat if possible)
  • 1/2 teaspoon mustard powder
  • paprika

Directions

  1. Place eggs in a pot of salted water. Bring water to a boil, then turn off heat and let eggs cook in hot water until they are hard boiled, approximately 15 minutes.
  2. Drain eggs, and let cool. Remove egg shells. Cut eggs in half, lengthwise. Remove the egg yolks and place in a small mixing bowl. Add mayonnaise and mustard powder to yolks and mash them together until creamy. Spoon mixture into hardened egg whites. Sprinkle lightly with paprika.

Nutrition Info

Each serving provides 107 calories, 8.7 grams fat, 213 mg cholesterol, 96 mg sodium, .7 grams carbohydrates, .4 grams fiber, 6.4 grams protein
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