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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 52.2
  • Total Fat: 3.5 g
  • Cholesterol: 86.4 mg
  • Sodium: 138.9 mg
  • Total Carbs: 0.9 g
  • Dietary Fiber: 0.0 g
  • Protein: 3.0 g

View full nutritional breakdown of Holiday Deviled Eggs calories by ingredient
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Holiday Deviled Eggs

Submitted by: STALEAN

Introduction

My favorite recipe for deviled eggs. Yum! You don't have to have them just for Easter Sunday. What would any holiday, religious observance or Sunday dinner be without deviled eggs? They can even spice up a dinner anytime during the week. My favorite recipe for deviled eggs. Yum! You don't have to have them just for Easter Sunday. What would any holiday, religious observance or Sunday dinner be without deviled eggs? They can even spice up a dinner anytime during the week.
Number of Servings: 12

Ingredients

    6 large Egg-Land's Best eggs
    4 tablespoons Hellmann's Light Mayonnaise
    1 tablespoon Mizkan Nakano Seasoned Rice Vinegar (Red Pepper)
    1 teaspoon Dry Mustard
    1/2 to 1 teaspoon Hungarian Hot Paprika, to taste
    1/2 teaspoon seasoned salt
    1/2 teaspoon Hungarian Sweet Paprika 1/2 tsp
    1 tablespoon Capers, drained
    1/3 tablespoon Pimentos, .drained and cut to size

Directions

Place room temperature eggs in cold water to cover with 1/2 teaspoon baking soda per quart of water. Cook over medium-high heat until boiling. Remove from heat and let sit for 12-15 minutes. Drain. Place in cold water until cooled; drain. *Crack, peel and slice eggs lengthwise; scoop out yolks. Mash with fork and add all ingredients except sweet paprika, capers and pimento. Decoratively fill egg halves with yolk mixture. Place two capers (for eyes) and one small sliced sliver of pimento (for beak). Lightly sprinkle egg halves with sweet paprika. Cover eggs and chill until ready to serve.

* Crack eggs by leaving them in the covered pan after draining the cold water. Holding lid securely on pan, shake pan back and forth until eggs are cracked. Peel and continue with the recipe.

Number of Servings: 12

Recipe submitted by SparkPeople user STA8LEAN.






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