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Deviled Eggs |
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Serves: 12 Print this RecipeServing Size: 1 deviled egg This versatile dish is welcome as an appetizer, a snack, a main dish and even for breakfast. After cooking the eggs, be sure to run them under cold water to make peeling easier. 6 hard-cooked eggs, peeled 3 tablespoons mayonnaise, salad dressing or half-and-half 1/2 teaspoon gound mustard (dry) 1/8 teaspoon salt 1/4 teaspoon pepper 1. Cut eggs lengthwise in half. Slip out yolks and mash with fork. 2. Stir in mayonnaise, mustard, salt and pepper. Fill whites with egg yolk mixture, heaping it lightly. Cover and refrigerate up to 24 hours. 1 DEVILED EGG: Calories 55 (Calories from Fat 45); Fat 5g (Saturated 1g); Cholesterol 110mg; Sodium 75mg; Carbohydrates 0g (Dietary Fiber 0g); Protein 3g. From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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