Try this Deviled Eggs recipe, or contribute your own.
Suggest a better descriptionCut peeled eggs lengthwise into halves. Slip out yolks; mash with fork. mix in mayonnaise, mustard, salt and pepper. Fill whites with egg yolk mixture, heaping it lightly. Arrange eggs on large serving plate. Cover and refrigerate up to 24 hours. 6 servings;140 calories per serving. Catsup Deviled Eggs: Substitute 1/4 cup plus 1 tb catsup for the mayonnaise; decrease salt to 1/8 ts. Deviled Eggs with Olives: Omit mustard; decrease salt to 1/8 ts. Mix 1/4 cup finely chopped ripe olives and 1/8 ts curry powder into egg yolk mixture. Party Deviled Eggs: Garnish each deviled egg half with cooked shrimp, rolled anchovy fillet or sliced pimiento-stuffed olive. Zesty Deviled Eggs: Decrease salt to 1/8 ts. Mix 1/2 cup finely shredded process American cheese (2 oz) and 2 tb snipped parsley or 1 ts prepared horseradish into egg yolk mixture. Source: Betty Crockers Cookbook, 6th Edition
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Serving Size: 1 Serving (266g) | ||
Recipe Makes: 6 | ||
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Calories: 418 | ||
Calories from Fat: 269 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.9g | 40 % | |
Saturated Fat 8.5g | 42 % | |
Monounsaturated Fat 11g | ||
Polyunsanturated Fat 6.1g | ||
Cholesterol 1061.3mg | 327 % | |
Sodium 454.7mg | 16 % | |
Potassium 343.8mg | 9 % | |
Total Carbohydrate 5.8g | 2 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 5.7g | ||
Protein 31.8g | 45 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 418
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