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Rating: 5/5 (1 vote cast)

Meal Type: Breakfast
Total Time:
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.


Recipe Tags: Egg Recipes

Date Added: June 16, 2022


6 Unit Eggs
3 Tablespoons Mayonnaise salad dressing or half and-half
1/2 Teaspoon Dry Mustard (2 oz)
1/4 Teaspoon Salt approximately
1/4 Teaspoon Pepper bell
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1. Cut peeled eggs lengthwise into halves.

2. Slip out yolks; mash with fork. mix in mayonnaise, mustard, salt and pepper.

3. Fill whites with egg yolk mixture, heaping it lightly.

4. Arrange eggs on large serving plate. Cover and refrigerate up to 24 hours.

5. 6 servings;140 calories per serving. Ketchup Deviled Eggs: Substitute 1/4 cup plus 1 tb ketchup for the mayonnaise; decrease salt to 1/8 teaspoon Deviled Eggs with Olives: Omit mustard; decrease salt to 1/8 teaspoon Mix 1/4 cup finely chopped ripe olives and 1/8 ts curry powder into egg yolk mixture.

6. Party Deviled Eggs: Garnish each deviled egg half with cooked shrimp, rolled anchovy fillet or sliced pimiento-stuffed olive.

7. Zesty Deviled Eggs: Decrease salt to 1/8 teaspoon Mix 1/2 cup finely shredded process American cheese (2 oz) and 2 tb snipped parsley or 1 ts prepared horseradish into egg yolk mixture.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Mustard allergies.
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