Parsley Deviled Eggs

Parsley Deviled Eggs

It’s everyone’s favorite appetizer with a fresh parsley twist! Whip up a batch anytime you crave a cool, creamy snack.

Prep Time

25

Minutes

Total Time

25

Minutes

Makes

16

appetizers

8
hard-cooked eggs, peeled
1/4
cup mayonnaise or salad dressing
2
tablespoons chopped fresh parsley
1/2
teaspoon ground mustard
1/4
teaspoon salt
1/4
teaspoon pepper
  1. Cut eggs lengthwise in half. Slip out yolks and mash with fork. Mix remaining ingredients into yolks.
  2. Fill whites with egg yolk mixture, heaping it lightly. Arrange eggs on large serving plate. Cover and refrigerate up to 24 hours.
Makes 16 appetizers
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
Garnish deviled eggs with red caviar and parsley, or top with thin slices of red pearl onions.
Success
Cut a very thin slice off the bottom of each egg white before filling to help the eggs stay in place on the serving plate.
How-To
For an interesting elegant look, cut eggs in half with a waffle-fry cutter.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 125
    • (Calories from Fat 100 ),
  • Total Fat 11 g
    • (Saturated Fat 2 g,),
  • Cholesterol 215 mg;
  • Sodium 180 mg;
  • Total Carbohydrate 1 g
    • (Dietary Fiber 0g,
  • Protein 6 g;
Percent Daily Value*:
    Exchanges:
    • 1 High-Fat Meat;
    • 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.