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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 43.9
  • Total Fat: 3.0 g
  • Cholesterol: 107.6 mg
  • Sodium: 79.4 mg
  • Total Carbs: 1.1 g
  • Dietary Fiber: 0.0 g
  • Protein: 3.2 g

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

Submitted by: MARILYN513

Introduction

My mom and I love these, so I make them once in a while for a treat. I usually only make half a recipe, though because they tend to dry out after a couple of days.
This is a recipe from Better Homes and Gardens Cookbook.
My mom and I love these, so I make them once in a while for a treat. I usually only make half a recipe, though because they tend to dry out after a couple of days.
This is a recipe from Better Homes and Gardens Cookbook.

Number of Servings: 12

Ingredients

    6 hard-cooked eggs ( I use large size)
    1/4 cup (4 TB) Miracle Whip Light Salad Dressing
    1 tsp prepared mustard (we like the Spicy Brown)
    1 tsp white vinegar
    Paprika for garnish (optional)
    Salt and Pepper to taste (optional))

Directions

Cooking time is for hard boiling eggs. I usually put eggs in pan, add enough water just to cover.
Bring to a boil, reduce heat to barely a simmer.
Simmer eggs for 17 minutes, then remove pan from heat.
Cover pan, and let sit in hot water for another 10 minutes.
Pour hot water out of pan as much as possible.
Add ice cold water, and ice cubes to pan.
This cools the eggs and stops them cooking.
Let eggs sit in cold water/ice for about 15 minutes to completely cool.
Peel eggs.
Halve hard-boiled eggs lengthwise and remove yolks.
Place yolks in a bowl;mash with a fork.
Add Miracle Whip, mustard, and vinegar; mix well.
Season with salt and pepper, if desired.
Stuff egg white halves with yolk mixture.
(Putting yolk mixture in a ziploc, closing, and cutting a little corner off works great for filling egg white halves)
Garnish with Paprika, if desired.
Makes 12 (1 egg half each) Servings
Bet ya can't eat just one!
Tip when boiling eggs:
Add just a tad of vinegar. Sounds crazy, but this will keep eggs from cracking and getting all full of water.


Number of Servings: 12

Recipe submitted by SparkPeople user MARILYN513.






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