Optional add ins: Shredded cheddar cheese and crumbled bacon, dill relish (decrease the salt), flavored mustard. Use Instapot 5-5-5 method for boiling eggs.

Source: Mandi

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Name: Deviled Eggs
Prep time: 30 min
Total time: 30 min
Yield: 24
Cuisine: southern
Ingredients: 12 Hard boiled eggs; 1/3 cup Mayonnaise; 2 tablespoons mustard; 1/2 teaspoon salt; 1/4 teaspoon pepper; pickle juice; paprika

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INGREDIENTS

12 Hard boiled eggs
1/3 cup Mayonnaise
2 tablespoons mustard
1/2 teaspoon salt
1/4 teaspoon pepper
pickle juice
paprika

Servings

INSTRUCTIONS

Cut peeled hard boiled eggs in half lengthwise. Scoop egg yolks into a mixing bowl. (They should pop out pretty easily, use a spoon if necessary).

Reserve boiled egg halves on plate or on egg serving platter/storage container.

Mash yolks to coarse crumbly texture with fork. Add mayonnaise, mustard, salt and pepper. For eggs that are more tart, add a splash of pickle juice or a little more mustard.

Re-fill the boiled egg with the yolk mixture.

The easiest way to fill the eggs is to use a quart or gallon zip lock bag with the corner cut off like a piping bag. To fill the bag place over a cup and spoon in the yolk mixture. Squeeze the yolk mixture out into the egg halves.

A spoon can be used to scoop the mixture in as an alternate method.

Sprinkle with paprika, cover and refrigerate.

NOTES

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Nutrition

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Serving Size: 1 Serving (30g)
Recipe Makes: 24 Servings

Calories: 51
Calories from Fat: 34 (67%)

Amt Per Serving		% DV

	Total Fat 3.8g	5 %
	Saturated Fat 1g	5 %
	Monounsaturated Fat 1.1g
	Polyunsanturated Fat 0.4g
Cholesterol 107.2mg		33 %
Sodium 71.8mg		2 %
Potassium 35.8mg		1 %
Total Carbohydrate 0.7g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 0.6g
Protein 3.2g		5 %
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: 51

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