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.
Yield: 6 servings
- 6 large hard-boiled and peeled eggs
- ¼ cup low-fat mayonnaise
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- Wash hands with soap and water.
- 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.)
- Chill to blend flavors.
- 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.
- Serving Size (2 prepared egg halves):
- Calories 140
- Total Fat 12g
- Saturated Fat 2.5g
- Cholesterol 215mg
- Sodium 170mg
- Total Carbohydrates 0g
- Fiber 0g
- Protein 6g
Adapted from: Kids a Cookin', Kansas Family Nutrition Program by Alice Henneman