Classic Deviled Eggs

Classic Deviled Eggs
Photo by Antonis Achilleos

Ingredients

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

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
    • 1 teaspoon Mustard
    • 2/3 cup lowfat Mayonnaise
    • 12 Eggland's Best hard cooked eggs
    • 1/2 teaspoon Salt
    • 2 tablespoons Paprika, for garnish
  • Classic Deviled Eggs
    • 1.5 teaspoon(s) Dijon mustard
    • 0.5 cup(s) mayonnaise
    • 1 dozen large eggs
    • 1.5 teaspoon(s) yellow mustard
    • 1.5 teaspoon(s) yellow mustard
    • +8 other ingredients


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