Questions or comments? Email author Alice Henneman, MS, RDN, UNL Extension in Lancaster County
Deviled eggs make a quick main dish for a light meal, especially if you have hard-cooked the eggs in advance. Here's a simple recipe you can make earlier in the day, saving you even more minutes at mealtime.
Serving Size: 1 egg (two filled halves)
Yield: 6 servings
- 6 large hard-boiled and peeled eggs
- 1/4 cup mayonnaise
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- Slice eggs into halves lengthwise. Remove yellow yolks and save whites.
- Place yolks in a one-quart zip lock style bag along with the remaining ingredients (except the egg whites). Press out air.
- Close bag and knead (mush together) until ingredients are well-blended. (Note: you could also put yolks in a bowl with other ingredients [except the egg whites], and mix together well until they look like a paste).
- Push contents toward one corner of the bag. Cut about 1/2 inch off the corner of the bag. Squeezing the bag gently, fill reserved egg white hollows with the yolk mixture. (Note: If you used a bowl, you can spoon the yolk mixture into the egg whites. Or, a small cookie scoop may be used to fill eggs.)
- Chill to blend flavors.
Source: Adapted from: Kids a Cookin', Kansas Family Nutrition Program, available at Food Stamp Nutrition Connection Recipe Finder http://recipefinder.nal.usda.gov
Nutrition Facts: Calories, 140; Calories from Fat, 110; Total Fat, 12g; Saturated Fat 2.5g; Trans Fat, 0g; Cholesterol, 215mg; Sodium, 170mg; Total Carbohydrate 0g; Dietary Fiber, 0g; Sugars, 0g, Protein, 6g.
- If making less than 6 eggs, use about 2 teaspoons of mayonnaise per egg.
- To keep deviled eggs from tipping over, use a paring knife to trim a very thin slice off the bottom of the rounded side of the egg whites before filling them.