| 12 | hard boiled eggs, peeled |
| 1/4 cup (60 mL) | light mayonnaise or salad dressing |
| 2 tsp (10 mL) | Dijon mustard |
| 1/4 tsp (1.25 mL) | salt |
| 1/4 tsp (1.25 mL) | pepper |
| Pinch | paprika (optional) |
Step 1
Cut eggs in half lengthwise.
Step 2
Remove yolks and place in medium bowl; set egg whites aside.
Step 3
Mash yolks with fork; stir in mayonnaise, mustard, salt and pepper.
Step 4
Spoon or pipe yolk mixture into egg white halves.
Step 5
Sprinkle paprika over top, if desired.
Step 6
Serve immediately or cover and store in refrigerator. Serve within 2 days.
To take devilled eggs to a picnic, put cooked egg white halves in a plastic container and the devilled yolk filling in a plastic bag. Place both in the cooler. When it’s time to serve, cut off one corner of the plastic bag and pipe filling into the egg white halves.
| Calories: | 46 |
| Fat: | 3 g |
| Saturated Fat: | 1 g |
| Trans Fat: | -- |
| Sodium: | 84 mg |
| Sugars: | -- |
| Protein: | 3 g |
| Fibre: | -- |
| Carbohydrate: | 1 g |