Mustardy deviled eggs
SmartPoints® value per serving
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)
Hot pepper sauce
¼ tsp, plus additional for sprinkling
- 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