Mustardy deviled eggs

1 - 3
PersonalPoints™ per serving
Total Time
25 min
5 min
5 min
Who doesn't love a good deviled egg? They really are the perfect bite-sized appetizer. This recipe rivals any version you've had of this American classic. A small amount of piquant Dijon mustard mixed with just a touch of white vinegar is what makes this rendition really stand out. The best part is you can make them up to 4 hours ahead of time and store them in the fridge to make your entertaining plans far easier.



6 large egg(s)

Reduced calorie mayonnaise

3 Tbsp, (reduced-fat)

Dijon Mustard

1½ tsp

White vinegar

1 tsp

Hot pepper sauce

¼ tsp

Black pepper

¼ tsp, plus additional for sprinkling

Table salt



  1. Put eggs in medium saucepan and add enough cold water to cover by at least 1 inch; bring to boil. Immediately remove saucepan from heat. Let stand, covered, 12 minutes. Pour off water and rinse eggs under cold running water to cool slightly.
  2. Peel eggs and cut lengthwise in half. Remove yolks and transfer to small bowl; mash with fork until smooth. Add all remaining ingredients and stir until combined well.
  3. Spoon yolk mixture into small plastic bag and snip off one corner or spoon into pastry bag fitted with star tip. Pipe evenly into egg-white halves. Arrange deviled eggs on platter and sprinkle with black pepper. Serve or cover loosely and refrigerate up to 4 hours. Let stand 15 minutes at room temperature before serving for best flavor.
  4. Per serving: 2 deviled egg halves