Eat Without

Heavenly Deviled Eggs

Source: Simple Healthy Recipes Oklahoma Nutrition Information and Education ONIE Project

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Versatile and easy to prepare, these deviled eggs are great as an appetizer, side dish, or snack.

Makes
6 Servings

Ingredients

  • 6 eggs (in shell)
  • 2 tablespoons light mayonnaise
  • 1 teaspoon mustard

Directions

  1. Wash hands with soap and water.
  2. Put eggs into a saucepan. Cover with cold water.
  3. Bring eggs to a simmer (small bubbles) and cook for 12 minutes.
  4. Remove from the heat and drain.
  5. Crack eggs under cold water and allow to cool. Remove shells.
  6. Split eggs in half lengthwise and remove yolks.
  7. Put yolks, dressing and mustard into a small zipper-lock plastic bag to mix. Cut a small hole in a lower corner of the bag.
  8. Squeeze mixture into egg white halves. Garnish as desired.

Notes

Garnishes: paprika, cayenne pepper (if you like it hot), pickle relish, sliced scallions, sliced green or black olives. 1/8 teaspoon each of salt and pepper may be substituted for 1 teaspoon of mustard.

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.