Thanksgiving Football shopping pumpkin pie fall leaves turkey dinner Family pilgrims blessings cornucopia peace love thankful
Thanksgiving Football shopping pumpkin pie fall leaves turkey dinner Family pilgrims blessings cornucopia peace love thankful
Thanksgiving Football shopping pumpkin pie fall leaves turkey dinner Family pilgrims blessings cornucopia peace love thankful
Thanksgiving Football shopping pumpkin pie fall leaves turkey dinner Family pilgrims blessings cornucopia peace love thankful
Thanksgiving Football shopping pumpkin pie fall leaves turkey dinner Family pilgrims blessings cornucopia peace love thankful
Thanksgiving Football shopping pumpkin pie fall leaves turkey dinner Family pilgrims blessings cornucopia peace love thankful
Thanksgiving Football shopping pumpkin pie fall leaves turkey dinner Family pilgrims blessings cornucopia peace love thankful
Thanksgiving Football shopping pumpkin pie fall leaves turkey dinner Family pilgrims blessings cornucopia peace love thankful
Thanksgiving Football shopping pumpkin pie fall leaves turkey dinner Family pilgrims blessings cornucopia peace love thankful

One empowered woman's struggle against the world
Saturday December 15th 2018

Deviled Eggs

Deviled Egg

Prep Time:   15 Mins
Cook Time:   15 Mins
Ready In:   30 Mins

Servings   12

Ingredients:

  • 6 eggs
  • 2 tablespoons mayonnaise
  • 1 tablespoon spicy brown mustard (such as Gulden’s®)
  • 1 teaspoon yellow mustard
  • 1 teaspoon white sugar
  • salt and pepper to taste
  • paprika for garnish (optional)
  • 6 pimento-stuffed green olives, cut in half (optional)

Directions:

  1. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes.
  2. Drain the water from the eggs. Cool the eggs with running cold water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork.
  3. Stir the mayonnaise, spicy brown mustard, yellow mustard, sugar, salt, and pepper into the yolks until well combined. Spoon into a quart-size, resealable plastic bag. Snip a corner off the plastic bag.
  4. Squeeze the yolk mixture into the egg halves, sprinkle each stuffed egg with paprika, and top with an olive half.

Nutritional Information:

Deviled Eggs

Servings Per Recipe: 12

Amount Per Serving

Calories: 57

  • Total Fat: 4.6g
  • Cholesterol: 106mg
  • Sodium: 176mg
  • Total Carbs: 0.8g
  • Dietary Fiber: 0.1g
  • Protein: 3.3g

Reader Feedback

One Response to “Deviled Eggs”

  1. solomum says:
    I love these things…my mom used to make them all the time when I was growing up. Will have to try to make them myself soon!

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