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:
- 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.
- 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.
- 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.
- 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
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