Deviled Eggs
.
Yield
24 servingsPrep
5 minCook
9 minReady
18 minLow in Saturated Fat, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | large |
eggs
|
|
| 4 | tablespoons |
mayonnaise, light
|
|
| 2 | teaspoons |
dijon mustard
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | pinch |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | large |
eggs
|
|
| 6E+1 | ml |
mayonnaise, light
|
|
| 1E+1 | ml |
dijon mustard
|
|
| 1.3 | ml |
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.
