Deviled Eggs Recipe
Deviled Eggs are not just for Easter! They compliment any holiday meal. This recipe is easy and can be modified to make it lower in fat and sodium. Store the finished eggs immediately in a sealed container in the refrigerator.
- 6 eggs
- 3 Tbsp. Miracle Whip or low-fat mayo
- 1 tsp. prepared mustard
- 1 tsp. vinegar
- 1/4 tsp. salt or salt substitute
- 1/8 tsp. pepper
Put eggs into large saucepan. Add cold water to cover the eggs. Bring to boil. Turn heat to low and cook for 20 minutes. Run cold water over done eggs.
Peel eggs under cold running water. Cut each egg lengthwise, in half. Remove yolks and put in bowl. Add Miracle whip, mustard, vinegar, salt and pepper. Spoon mixture into egg whites. Sprinkle with paprika.
Quick Tip: Instead of using a bowl for the yolk mix, try putting the ingredients in a strong storage bag. Close tightly and lightly knead to mix. Then, cut a corner on the bottom of the bag and squeeze into the egg whites. Or, mix the ingredients first and spoon into the bag.