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Deviled Eggs

 

.
36

Yield

24

servings

Prep

5

min

Cook

9

min

Ready

18

min

Low in Saturated Fat, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
 

Ingredients

12 large eggs
4 tablespoons mayonnaise, light
2 teaspoons dijon mustard
¼ teaspoon salt
1 pinch black pepper
*

Directions

Place eggs in a saucepan large enough to hold them all in one layer.

Cover with water.

Bring to boil, then lower heat to a simmer and cook for 9 minutes.

Fill a large bowl halfway with ice and water.

When eggs have cooked, transfer them with a slotted spoon to ice bath.

Let cool completely.

Peel eggs; cut each in half lengthwise.

Remove yolks and place in a bowl.

Mash yolks with a fork until smooth.

Add mayonnaise, mustard, salt and pepper and mix until blended.

Transfer yolk mixture to a piping bag fitted with a plain or star tip, or to a ziplock bag.

If using ziplock bag, seal bag and snip off one corner.

Pipe yolk mixture into empty egg whites.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 28g (1.0 oz)
Amount per Serving
Calories 4468% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 107mg 36%
Sodium 81mg 3%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 6g
Vitamin A 3% Vitamin C 0%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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