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Favorite Deviled Eggs

Favorite Deviled EggsFestively garnished deviled eggs make easy, make-ahead appetizers for holiday parties.

Recipe Ingredients:

6 large hard-boiled eggs*
1 tablespoon prepared yellow mustard
3 tablespoons reduced-fat mayonnaise
2 tablespoons sweet or dill pickle relish

Suggested Garnishes: Pimento strips, chopped bell pepper and/or sliced pimento stuffed olives

Cooking Directions:

  1. Cut eggs in half lengthwise. Place yolks in 1-quart plastic bag. Place remaining ingredients in bag with yolks. Press out air. Seal bag. Knead bag until filling mixture is thoroughly mixed and blended.
  2. Push filling toward corner of bag. Snip about 1/2-inch off the corner of the bag. Squeeze the bag gently and fill reserved whites with the yolk filling.
  3. Use pimento strips, chopped bell pepper or pimento stuffed olives to garnish tops of deviled eggs for holiday parties. Refrigerate until ready to serve.

Makes 12 deviled egg halves.

*Place eggs in single layer in sauce pan. Add water to cover eggs at least 1-inch. Cover and bring to boiling. Turn off heat. Let eggs stand, covered, 15 minutes for large eggs. Immediately drain and run cold water over eggs until completely cooled.


  • May also sprinkle with paprika to garnish.
  • Another way to mix deviled egg mixture is to place ingredients in a small bowl and mash with a fine grate potato masher.

Nutritional Information Per Serving (1/12 of recipe): Calories: 49; Total Fat: 3g; Cholesterol: 106mg; Total Carbs: 2g; Protein: 3g; Sodium: 97mg.

Recipe and photograph courtesy of The Incredible Edible Egg™.