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Name: Bariatric Deviled Eggs
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: American
Ingredients: 6 Eggs; 3 tablespoons olive oil mayonnaise; 1 tablespoon Dijon mustard; 1 pinch Ground black pepper to taste; 1 pinch Paprika for sprinkling

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INGREDIENTS

6 Eggs
3 tablespoons olive oil mayonnaise
1 tablespoon Dijon mustard
1 pinch Ground black pepper ; to taste
1 pinch Paprika ; for sprinkling

INSTRUCTIONS

1. Fill a large pot with water, and bring it to a rapid boil over high heat

2. Carefully add the eggs to the boiling water using a spoon, set timer for 12 mins.

3. Immediately transfer the eggs from the boiling water to a strainer, and run cold water over the eggs to stop the cooking process.

4. Once the eggs are cool enough to handle, peel them.

5. In a small bowl, mix together the mayo, mustard, and black pepper.

6. Carefully halve each egg lengthwise and scoop out the yolk into the bowl with the mayo mixture. Mix the yolks and mayo mixture together until well combined. The Mixture should be smooth and creamy.

7. On a plate or serving platter, carefully place each egg white half cut side up. Fill each egg half with sbout 2 teaspoons of filling mixture (divided evenly amoug the 12 egg halves) and sprinkle each with a little paprika.

8. Serve immediately or refrigerate for up to 3 days.

NOTES

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Bariatric Deviled Eggs

6 Eggs
3 tablespoons olive oil mayonnaise
1 tablespoon Dijon mustard
1 pinch Ground black pepper to taste
1 pinch Paprika for sprinkling

1. Fill a large pot with water, and bring it to a rapid boil over high heat
2. Carefully add the eggs to the boiling water using a spoon, set timer for 12 mins.
3. Immediately transfer the eggs from the boiling water to a strainer, and run cold water over the eggs to stop the cooking process.
4. Once the eggs are cool enough to handle, peel them.
5. In a small bowl, mix together the mayo, mustard, and black pepper.
6. Carefully halve each egg lengthwise and scoop out the yolk into the bowl with the mayo mixture. Mix the yolks and mayo mixture together until well combined. The Mixture should be smooth and creamy.
7. On a plate or serving platter, carefully place each egg white half cut side up. Fill each egg half with sbout 2 teaspoons of filling mixture (divided evenly amoug the 12 egg halves) and sprinkle each with a little paprika.
8. Serve immediately or refrigerate for up to 3 days.

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Nutrition

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Serving Size: 1 Serving (66g)
Recipe Makes: 12 Servings

Calories: 49
Calories from Fat: 30 (61%)

Amt Per Serving		% DV

	Total Fat 3.3g	4 %
	Saturated Fat 0.7g	4 %
	Monounsaturated Fat 0.8g
	Polyunsanturated Fat 1.6g
Cholesterol 2.4mg		1 %
Sodium 95.5mg		3 %
Potassium 94.8mg		2 %
Total Carbohydrate 3g		1 %
	Dietary Fiber 0g	0 %
	Sugars, other 3g
Protein 2.1g		3 %
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.

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Calories per serving: 49

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