Deviled Eggs

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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
  1. Slice eggs into halves lengthwise. Remove yellow yolks and save whites.
  2. Place yolks in a one-quart zip lock style bag along with the remaining ingredients (except the egg whites). Press out air.
  3. 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).
  4. 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.)
  5. Chill to blend flavors.

Source: Adapted from: Kids a Cookin', Kansas Family Nutrition Program.

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.

Alice's Notes:

  1. If making less than 6 eggs, use about 2 teaspoons of mayonnaise per egg.
  2. 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.