Devilish Eggs
Yield
8 servingsPrep
20 minCook
?Ready
20 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
hard boiled |
|
| 2 | tablespoons |
mayonnaise
|
|
| 2 | tablespoons |
prepared mustard
poupon |
|
| 1 | tablespoon |
red hot pepper sauce
|
|
| 1 | tablespoon |
pimentos
mashed |
|
| 3 | tablespoons |
dill relish
|
*
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
hard boiled |
|
| 3E+1 | ml |
mayonnaise
|
|
| 3E+1 | ml |
prepared mustard
poupon |
|
| 15 | ml |
red hot pepper sauce
|
|
| 15 | ml |
pimentos
mashed |
|
| 45 | ml |
dill relish
|
*
|
| 1 | x |
salt
to taste |
*
|
Directions
Cut the eggs in half.
Remove yolk from white and set white aside.
Mash yolks with a fork and add the mayonnaise and the rest of the ingredients.
Spoon mixture back into egg whites and serve on a bed of lettuce.
