Mustardy Deviled Eggs
A good deviled egg is a perfect bite-size appetizer. What makes this rendition stand out is a little bit of piquant Dijon mustard, mixed with just a touch of white vinegar. Make these up to 4 hours ahead and store in the fridge. No need to buy a deviled-egg serving plate. To steady the egg halves, cut a thin slice off the bottom of each one.
6 large egg(s)
Reduced calorie mayonnaise
3 Tbsp, (reduced-fat)
Hot pepper sauce
¼ tsp, plus more for garnish
- In a medium saucepan, add the eggs and enough cold water to cover them by at least 1 inch and bring to a boil. Immediately remove the saucepan from heat. Let stand, covered, for 12 minutes. Pour off the water and rinse the eggs under cold running water until slightly cooled.
- Peel the eggs, then cut lengthwise in half. Remove the yolks and transfer to a small bowl. Using a fork, mash the yolks until smooth. Add the mayonnaise, mustard, vinegar, hot pepper sauce, black pepper, and salt and stir until well combined.
- Spoon the yolk mixture into a small resealable plastic bag and snip off 1 bottom corner. Or spoon the mixture into a pastry bag fitted with a star-shaped tip. Pipe the filling into the egg halves.
- Arrange the deviled eggs on a platter. Garnish with black pepper. Serve immediately, or cover loosely and refrigerate for up to 4 hours. Let stand for 15 minutes at room temperature before serving for the best flavor.
- Serving size: 2 deviled egg halves