Classic Deviled Eggs

Classic Deviled Eggs
Photo by Antonis Achilleos

Ingredients

  • Squirt of lemon juice
  • Paprika
  • Salt
  • 3 tablespoons mayonnaise
  • 2 teaspoons Dijon mustard
  • 6 peeled hard-cooked eggs
  • 2 tablespoons plain yogurt

Cut eggs in half, lengthwise. Remove the yolks and blend them by hand with mayonnaise, yogurt, Dijon mustard, lemon juice, and salt to taste. Spoon the mixture back into the whites. Dust with paprika.

View full recipe at My Recipes

Comments

Variations on Classic Deviled Eggs

  • Classic Deviled Eggs
    • 2 tablespoons Paprika, for garnish
    • 12 Eggland's Best hard cooked eggs
    • 2/3 cup lowfat Mayonnaise
    • 1 teaspoon Mustard
    • 1/2 teaspoon Salt
  • Classic Deviled Eggs
    • 1 dozen large eggs
    • 1.5 teaspoon(s) Dijon mustard
    • 3 dashes of Worcestershire sauce
    • 0.5 cup(s) mayonnaise
    • +9 other ingredients

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