Deviled Eggs

No African-American summer picnic, North or South, would be complete without deviled eggs wrapped in wax paper. I remember that, as a child, part of the fun was unwrapping the eggs and seeing if some of the savory yellow insides had managed to squeeze out onto the paper, in which case I was allowed to lick it off. Years later, I was very surprised to learn that deviled eggs are also a part of the general culinary history of the South. There are even plates especially designed for serving this delicacy. To me they'll always be part of summer fun-hard-cooked eggs taken to the nth power.

Preparing Time: -
Total Time: -
Served Person: Makes 16 deviled eggs

American Egg Mustard Appetizer Mayonnaise Family Reunion Chill Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

1 tablespoon dijon mustard
3 tablespoons mayonnaise
paprika for sprinkling
8 large hard-cooked eggs
2 dashes of hot sauce, or to taste

Carbohydrate 0 g(0%)
Cholesterol 94 mg(31%)
Fat 5 g(7%)
Fiber 0 g(0%)
Protein 3 g(6%)
Saturated Fat 1 g(6%)
Sodium 61 mg(3%)
Calories 58

Preparation Discard shells from eggs and slice each egg in half lengthwise. Remove yolks and arrange whites on a plate. In a bowl mash yolks with mayonnaise, mustard, hot sauce, and salt and pepper to taste and spoon mixture into whites. Chill deviled eggs, covered, 1 hour. Just before serving sprinkle eggs with paprika and serve cold.

Deviled Eggs

Ingredients

Nutrition facts