Mom's Deviled Eggs

Nutrition & Movement

deviled eggs


This traditional deviled egg recipe is lightened up a bit by reducing the mayo calories.

Prep Time:  15 Min
Cooling Time: 1 Hr
Cook Time: 15 Min
Ready In: 1 Hr 30 Min

Servings: 12

Ingredients:

  • 12 large eggs, in shell
  • 4 tablespoons light mayonnaise, olive oil mayonnaise or low-fat sour cream
  • 2 teaspoons mustard
  • 1 celery stalk, finely chopped (optional)
  • 2 teaspoons pickle, finely chopped (optional)
  • Salt and pepper, to taste
  • Paprika, for garnish

Directions:

  1. Place a single layer of eggs in a large saucepan. Cover the eggs with at least 1 inch of cold water and bring just to a boil.
  2. Remove the pan from the burner. Cover the eggs and let stand in the water for 12 minutes (about 9 for medium eggs and 15 for extra-large eggs).
  3. Drain the eggs and cool under cold running water or in a bowl of ice water. When they're cool enough to handle, crack eggs and remove the shells.
  4. Split eggs in half, lengthwise. Using a spoon, remove the yolks and place in a small bowl.
  5. Add mayonnaise (or sour cream), mustard, celery and/or pickle (if using) and salt and pepper. Mix with a fork until most of the lumps are gone.
  6. Spoon mixture into egg white halves. Sprinkle with paprika and refrigerate until time to serve.

Note: Other optional add-ins include scallions, olives and cayenne pepper. For a fancier presentation, you can combine the yolk mixture in a plastic zipper-lock bag. Then cut a corner off the bag and squeeze the filling into the egg white halves.

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