Under 30 Minutes

Deviled Eggs

Make these eggs in the morning, and then cover and refrigerate until the afternoon.

  • Prep:
  • Total Time:
  • Servings: 2
Deviled Eggs

Source: Everyday Food, March 2004


  • 4 large eggs
  • 2 tablespoons reduced-fat mayonnaise
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon white-wine vinegar
  • Dash of hot sauce
  • Coarse salt and freshly ground pepper
  • Thinly sliced scallions or paprika, optional, for serving


  1. Place 4 large eggs in a small saucepan; add water to cover eggs by 1 inch. Bring to a boil. Remove pan from heat; cover, and let stand 13 minutes. Drain; rinse eggs under cold water. Peel eggs; halve lengthwise. Remove yolks leaving whites intact; place yolks in a medium bowl.

  2. Add 2 tablespoons reduced-fat mayonnaise, 1/2 teaspoon each Dijon mustard and white-wine vinegar, and a dash of hot sauce; season with coarse salt and ground pepper. Mash together with a fork until combined.

  3. Spoon filling into egg whites; sprinkle with thinly sliced scallions or paprika.


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