Best Deviled Eggs
These are THE best I have made ever. Excellent!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
gluten free
red meat free
shellfish free
dairy free
vegetarian
pescatarian
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 teaspoon dry mustard
- 2 tablespoons parsley minced
- 12 eggs hard-cooked
- 1/2 cup reduced-fat mayonaise
- 1 teaspoon lower-sodium worcestershire sauce
- 1 teaspoon tarragon vinegar or vinegar
- Carbohydrate 71.5493166666667 g
- Cholesterol 58.8 mg
- Fat 13.4570133333333 g
- Fiber 0.564216659704844 g
- Protein 49.30001 g
- Saturated Fat 8.08149333333333 g
- Serving Size 1 1 Serving (1473g)
- Sodium 1548.13183333333 mg
- Sugar 70.9851000069618 g
- Trans Fat 0.702013333333332 g
- Calories 599 calories
1. Cut the hard-cooked eggs in half lengthwise. Remove the yolks. Set aside the egg white halves. 2. In a large bowl, use a fork to mash the egg yolks until the consistency of fine crumbs. Stir in the mayonaise, Worcestershire sauce, vinegar, mustard, salt, an d pepper. 3. Spoon or pipe the yolk mixture into the egg white mixture into the egg white halves. Sprinkle with the parsley. Cover and refrigerate for 1 to 6 hours. Makes 24 side-dish servings.
