“Devilicious” Eggs

Bell pepper horns, parsley fangs--use bits of veggies to give simple eggs a devilish new look.

  • Prep Time 30 min
  • Total Time 30 min
  • Servings 12

6
eggs
Assorted cut-up herbs, olives, baby-cut carrots, bell pepper, green onion and other vegetables of choice, as desired
1/4
cup mayonnaise or salad dressing
2
teaspoons Dijon mustard
Paprika, as desired

  • 1 In 3-quart saucepan, place eggs in single layer; add enough cold water to cover eggs by 1 inch. Cover; heat to boiling. Remove from heat; let stand covered 15 minutes. While eggs stand, cut assorted herbs and vegetables for decorating. Drain eggs; immediately place in cold water with ice cubes, or run cold water over eggs until completely cooled. To remove shell, crackle it by tapping gently all over; roll between hands to loosen. Peel, starting at large end.
  • 2 Cut each egg lengthwise in half. Slip out yolks into small bowl; mash with fork.
  • 3 Stir mayonnaise and mustard into yolks. Fill whites with egg yolk mixture, heaping it lightly.
  • 4 Sprinkle with paprika, and garnish with desired herbs and vegetables to make faces. Cover loosely, and refrigerate up to 24 hours.

Expert Tips

To make cleanup a snap, prepare the egg yolk mixture in small resealable food-storage plastic bag. Cut tip off 1 corner, and squeeze mixture into whites.

Out of mayonnaise? Use ranch dressing instead, and leave out the Dijon mustard.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
70
(
Calories from Fat
60),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
110mg
110%;
Sodium
80mg
80%;
Total Carbohydrate
0g
0%
(Dietary Fiber
0g
0%
  Sugars
0g
0%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
0%;
Iron
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 Choices:
0
*Percent Daily Values are based on a 2,000 calorie diet.