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Ingredients
-
6
eggs
-
3
tablespoons ranch dressing
-
1/2
teaspoon prepared yellow mustard
-
1/4
cup finely chopped celery
-
1/8
teaspoon salt
-
Paprika
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-
In 2-quart saucepan, place eggs in single layer; add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes.
-
Drain water from eggs; rinse eggs with cold water. Place eggs in bowl of ice water; let stand 10 minutes.
-
Peel eggs; cut in half lengthwise. Carefully remove yolks; place in small bowl. Mash yolks with fork until smooth. Stir in remaining ingredients except paprika until well blended.
-
Spoon yolk mixture into egg white halves. Sprinkle with paprika.
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60
Calories
4 1/2g
Total Fat
3g
Protein
0g
Total Carbohydrate
0g
Sugars
Nutrition Facts
Serving Size:
1 Deviled Egg
- Calories
- 60
- Calories from Fat
- 40
- Total Fat
- 4 1/2g
- 7%
- Saturated Fat
- 1g
- 6%
- Trans Fat
- 0g
- Cholesterol
- 105mg
- 36%
- Sodium
- 90mg
- 4%
- Potassium
- 40mg
- 1%
- Total Carbohydrate
- 0g
- 0%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 0g
- Protein
- 3g
- 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.
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Tips from the
Pillsbury Kitchens
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var configuration = {"title":"Perfect Deviled Eggs","introduction":"With a jump start from ranch dressing, these deviled eggs are a heavenly treat!","servingSize":"1 Deviled Egg","image":{"small":{"media":"(min-width: 0px)","src":"https://mojo.generalmills.com/api/public/content/w_Wb7ThoNkaTZkBurZrkEw_webp_base.webp?v=0c2e56d9\u0026t=e724eca7b3c24a8aaa6e089ed9e611fd"},"medium":{"media":"(min-width: 500px)","src":"https://mojo.generalmills.com/api/public/content/w_Wb7ThoNkaTZkBurZrkEw_webp_base.webp?v=0c2e56d9\u0026t=191ddcab8d1c415fa10fa00a14351227"},"large":{"media":"(min-width: 767px)","src":"https://mojo.generalmills.com/api/public/content/w_Wb7ThoNkaTZkBurZrkEw_webp_base.webp?v=0c2e56d9\u0026t=191ddcab8d1c415fa10fa00a14351227"},"alt":"Perfect Deviled Eggs"},"contributor":{"label":"By","name":"Pillsbury Kitchens","profileUrl":"/about-us","displayDate":{"label":"Updated","date":"May 7, 2009"}},"ingredientGroups":[{"ingredients":[{"quantity":"6","description":"eggs"},{"quantity":"3","description":"tablespoons ranch dressing"},{"quantity":"1/2","description":"teaspoon prepared yellow mustard"},{"quantity":"1/4","description":"cup finely chopped celery"},{"quantity":"1/8","description":"teaspoon salt"},{"quantity":"","description":"Paprika"}]}],"steps":[{"description":"In 2-quart saucepan, place eggs in single layer; add enough water to cover eggs by 1 inch. 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I like a little extra devil in my eggs, so I add a teaspoonful of curry powder and a few good pinches of hot smoked paprika to the basic recipe. You can also check out How to Make Deviled Eggs for more ideas and recipes, including:\u003cbr /\u003e\u003cbr /\u003e\tDeviled Eggs\u003cbr /\u003e\tZesty Deviled Eggs\u003cbr /\u003e\tMasala Spiced Deviled Eggs\u003cbr /\u003e\u003cbr /\u003eDeviled Egg Sandwiches\u003cbr /\u003e\u003cbr /\u003eSometimes, though, I don\u0027t have the patience for piping everything back into the egg whites, so I just chop the bejeezus out of it all, add some minced pimentos or pickled peppadews, celery and shallots, and make deviled egg sandwiches. I usually put this egg salad on whole grain bread, but I always secretly wish I was eating it on nutritionally devoid white bread instead.\u003cbr /\u003e\u003cbr /\u003ePickled Eggs\u003cbr /\u003e\u003cbr /\u003eIf we\u0027re talking about old time-y ways to eat hardboiled eggs, we can\u0027t forget about another vintage treat that’s enjoying a comeback: pickled eggs. The pickle brine gives the eggs a wonderful zippy flavor and makes them more toothsome, while allowing you to keep them right on the counter. You can add all sorts of wonderful things to the vinegar, too: turmeric with mustard seeds, chiles and onions are a lovely yellow; beet juice with ginger and peppercorns are a gorgeous fuchsia (use the liquid from boiling beets or the juice from canned beets). The longer they sit in their brine, the stronger the colors and flavors will be. These go great in a lunch box with some brown bread and cheese. 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Hard-cooked eggs are a wonder: only about 70 calories, portable, and with a wicked shelf life. If you don\u0027t bust the shell, they don\u0027t even need to be refrigerated. But say you got a little crazy with the festivities, and now you have a dozen psychedelic pink and orange eggs staring you down…what now?\u003cbr /\u003e\u003cbr /\u003eDeviled Eggs\u003cbr /\u003e\u003cbr /\u003eWell, the first thing you can do is pretty obvious: deviled eggs. I like a little extra devil in my eggs, so I add a teaspoonful of curry powder and a few good pinches of hot smoked paprika to the basic recipe. 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