Dare Deviled Eggs

Serves: 5
Total Calories: 136
Yield: 12


6 eggs, boiled, peeled
1/4 cup sandwich spread or mayonnaise
1 teaspoon mustard
1 teaspoon vinegar
Tabasco to taste
1/4 teaspoon salt
1 paprika for garnish


Cut eggs in half. Remove yolks and mash with remaining ingredients, except paprika. Stuff mixture into egg whites; dust with paprika. Cover and refrigerate.

Editor's Extra: Add sliced pimento-stuffed olives to tops for pretty garnish.

Fun Fact: How to boil eggs: Put eggs into a deep saucepan and cover with water. On high heat, bring water to a full boil, then turn off heat and cover the pot. In six minutes, drain eggs. If using right away, rinse under cool water, drain again, then shake eggs against sides of pot. Shells will practically fall off. (For soft-boiled eggs, take out of hot water in three minutes.)

Nutritional Facts:

Serves: 5
Total Calories: 136
Calories from Fat: 112

This Dare Deviled Eggs recipe is from the Fast & Fabulous Party Foods and Appetizers Cookbook. Download this Cookbook today.

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