Serves 6
84 cal · 20 min
Heavenly Deviled Eggs
Recipe GLPR6dc87edb364abe
Classic deviled eggs with a smooth, creamy filling made from hard-boiled egg yolks, light mayonnaise, and tangy mustard. Perfect as an appetizer, light breakfast, or party favorite.
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Ingredients
6 large eggs in shell
2 tablespoons light mayonnaise
1 teaspoon mustard
Directions
Wash your hands thoroughly with soap and water.
Place the 6 eggs into a saucepan and cover completely with cold water.
Bring the water to a simmer over medium-high heat (small bubbles should form around the edges). Once simmering, cook the eggs for 12 minutes.
Remove the pan from heat and carefully drain the hot water. Rinse the eggs under cold running water to stop the cooking process and allow them to cool completely.
Once cooled, gently crack and peel the eggshells under cool running water, working from the wider end where the air pocket is located.
Cut each egg in half lengthwise using a sharp knife. Carefully scoop out the yolks and place them in a small bowl.
Add the light mayonnaise and mustard to the yolks and mash together until smooth and creamy. Transfer the mixture to a small resealable plastic bag.
Snip a small hole in one of the lower corners of the plastic bag to create a piping bag.
Pipe the yolk mixture evenly into each egg white half.
Arrange on a serving platter and garnish as desired. Serve chilled or at room temperature.
