Deviled Eggs
This recipe is based on the classic formulation for deviled eggs. Just a nice, quick recipe that is easy to make and tastes great. The filling of this recipe is on the firm side. Add a tad more mayo if you would like it a bit softer. Also, I add a touch of Cayenne Pepper sprinkled over top to spice a few up and another variation is a tiny amount of fresh dill chopped fine and added to egg yolk mixture.
- Preparing Time: 10 minutes
- Total Time: 10 minutes
- Served Person: 6
collspxgotmilkholidays
vegetarian
leftovers
easter
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
tgapps
capps
spring
- 1/4 cup mayonnaise
- 6 each eggs hard-boiled
- 1/2 tsp dry mustard ground
- 1/2 tsp vinegar white
- 1/8 tsp salt
- 1/4 tsp pepper
- dash paprika
- Carbohydrate 4.45160875469133 g
- Cholesterol 1060.1000000022 mg
- Fat 28.273339487332 g
- Fiber 0.0601221419032822 g
- Protein 31.6165722036017 g
- Saturated Fat 8.24240024614072 g
- Serving Size 1 1 Serving (261g)
- Sodium 421.148641619934 mg
- Sugar 4.39148661278805 g
- Trans Fat 4.32356521380201 g
- Calories 398 calories
Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add mayonnaise, mustard powder, vinegar, salt and pepper and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with paprika. Cover lightly with plastic wrap and refrigerate for up to one day before serving.
