Menu

Deviled Eggs with a Kick

  • Save Recipe
Deviled Eggs with a Kick
  • Prep 10 min
  • Total 50 min
  • Ingredients 7
  • Servings 12
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Mayonnaise and mustard add an irresistible flavor to these classic deviled eggs - perfect appetizers.
By Pillsbury Kitchens
Updated Nov 26, 2010

Ingredients

  • 6 eggs
  • 3 tablespoons mayonnaise, salad dressing or half-and-half
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon prepared horseradish
  • 1/2 teaspoon ground mustard
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Steps

  • 1
    In 2-quart saucepan, place eggs in single layer. Add cold water to at least 1 inch above eggs. Cover and heat to boiling; turn off heat. If necessary, remove pan from heat to prevent further boiling. Cover and let stand 20 minutes. Immediately run cold water over eggs or place them in ice water until completely cooled.
  • 2
    To remove egg shells, crackle shells by tapping gently all over; roll between hands to loosen. Peel, starting at large end. Cut lengthwise in half. (For a different twist, eggs can be cut crosswise in half. Cut a thin slice off the bottom of each egg so it will stand up without falling over.) Transfer yolks to small bowl; mash with fork. Set egg whites aside.
  • 3
    Stir mayonnaise, parsley, horseradish, mustard, salt and pepper into yolks. Fill whites with egg yolk mixture, heaping it lightly. (Use a teaspoon to fill the egg whites and to spread the yolk mixture easily and neatly into the whites.) Cover and refrigerate up to 24 hours.

Tips from the Pillsbury Kitchens

  • tip 1
    Why it Works: No Green Eggs Here Hard-cooked eggs become tough and tinged with green when exposed to heat for too long. The more egg proteins are heated, the more water they lose. After too much heat (usually anything more than 20 minutes) the eggs turn rubbery, and a sulfur compound and the iron in the yolk react to make an unsightly green ring. You can avoid these problems by cooking the eggs only as long as necessary and stopping the cooking by plunging the cooked eggs into ice water. To avoid the green color, use recently purchased eggs; they do not react as easily.

Nutrition Information

60 Calories, 5g Total Fat, 3g Protein, 0g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
60
Calories from Fat
50
Total Fat
5g
8%
Saturated Fat
1g
6%
Trans Fat
0g
Cholesterol
110mg
36%
Sodium
75mg
3%
Potassium
35mg
1%
Total Carbohydrate
0g
0%
Dietary Fiber
0g
0%
Sugars
0g
Protein
3g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
© 2022 ®/TM General Mills All Rights Reserved