Deviled Eggs

Serves: 12
Total Calories: 59


Have Ready:
6 eggs room temperature (helps to keep shells from breaking)
1/4 cup mayonnaise real
1 tablespoon sweet pickle relish
1 teaspoon dry mustard
1/4 teaspoon salt
dash black pepper
You'll Need:
medium-size saucepan
slotted spoon
medium-size bowl
small bowl
measuring cups
measuring spoons
serving plate
plastic wrap


Fill a medium-size saucepan half full with warm water. Carefully lower eggs into the water with a slotted spoon. Bring to a boil. Turn the heat down immediately to simmer set timer for 15 minutes. Remove eggs from the saucepan with a slotted spoon to the medium-size bowl filled with cold water. Let the eggs stand until cool. Carefully crack and peel the eggs and halve lengthwise. Remove the yolks to a small bowl, being careful not to break the whites. With a fork, mash and stir the yolks until they look like fine crumbs. Add the remaining ingredients, except paprika mix with a fork until smooth and fluffy. With the teaspoon, lightly mound the yolk mixture in the egg whites. Lightly sprinkle with paprika. Place on a serving plate and cover with plastic wrap. Refrigerate.

Nutritional Facts:

Serves: 12
Total Calories: 59
Calories from Fat: 47

This Deviled Eggs recipe is from the Special Dishes for Special Days Cookbook. Download this Cookbook today.

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