Mustardy Deviled Eggs
- Total Time
- 0:25
- Prep
- 0:05
- Cook
- 0:05
- Serves
- 6
- Difficulty
- Easy
Who doesn't love a good deviled egg? Our 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 special.
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egg(s)6 large
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reduced calorie mayonnaise3 Tbsp, (reduced-fat)
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Dijon Mustard1 ½ tsp
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white vinegar1 tsp
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hot pepper sauce¼ tsp
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black pepper¼ tsp, plus additional for sprinkling
-
table salt⅛ tsp
- 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.
- 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.
- 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.
- Per serving: 2 deviled egg halves