Easy Deviled Egg Recipe - Easy Deviled Egg Recipe with Mustard


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12 hard boiled eggs, cooled
1 teaspoon dry or 2 teaspoons prepared mustard
Dash pepper
1/3 cup mayonnaise or sour cream
1 tablespoon vinegar
1 teaspoon Worcestershire sauce


Remove eggs from shell and cut lengthwise in half. Remove egg yolks and place yolks in a small bowl. Mash up the yolks with a fork and add the remaining ingredients, except for the paprika.

Use either an electric mixer or a fork to beat egg mixture until nice and fluffy. Spoon (or use an icing bag for a more decorative filling) egg mixture into egg white shell halves. Sprinkle the paprika on top. As an alternative garnish, use fresh parsley.

=> Light Deviled Eggs

12 hard boiled eggs, cooled
3/4 cup northern beans
1/3 cup low fat or fat free mayonnaise
1 teaspoon dry mustard
1/4 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon turmeric or 2 drops of yellow food coloring
Dash pepper
1 tablespoon vinegar
1/2 teaspoon Worcestershire sauce
Paprika or fresh parsley


Chop up boiled eggs and remove yolks. Cut white shells in half lengthwise. Put 6 egg yolks in a food processor or blender (store remaining yolks for future use). Add remaining ingredients, except paprika or parsley.

Blend egg mixture until smooth. Spoon or pipe yolk mixture into white egg halves. Sprinkle with paprika or fresh parsley.

If you are making the eggs on a plate and then planning to transfer them into a container, be careful to let the eggs cool down first. The white egg shells can break apart easily when they are warm.

You might want to invest in an egg plate – it’s a ceramic plate that has holes where you place individual deviled eggs. You can prepare and serve the eggs right in the egg plate.

Easy to make – fun to drink


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