Quick Deviled Eggs

10 Ratings
  • 5 1
  • 4 2
  • 3 3
  • 2 3
  • 1 1

We've done this deviled eggs with reduced-fat mayonnaise to take down the richness a bit and make them a great appetizer or snack.

Everyday Food, March 2004

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
10 mins
total:
25 mins
Servings:
2
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Ingredients

Directions

  • 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.

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  • 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.

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

Cook's Notes

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

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Reviews (2)

10 Ratings
  • 5 1
  • 4 2
  • 3 3
  • 2 3
  • 1 1
Martha Stewart Member
02/26/2011
I really liked these deviled eggs, it is mostly pantry staples which is great! I would recommend adding a last step of putting the eggs in the refrigerator for several minutes before serving.
Martha Stewart Member
09/14/2008
I was disappointed with this recipe. I felt as if the vinegar overpowered the rest of the flavors. This was my first attempt at deviled egg. Perhaps there is a better recipe out there?
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