Meal Type: Breakfast

Total Time: 0 min.

     Serving Size: 6 1.5 3 6 12 24 - Change

Submitted By: Ben S. - See All My Recipes

Date Added: December 20, 2009

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 DEVILED EGGS (CROCKER) 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

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