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Parsley Deviled Eggs

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Parsley Deviled Eggs
  • Prep 25 min
  • Total 25 min
  • Servings 16
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It’s everyone’s favorite appetizer with a fresh parsley twist! Whip up a batch anytime you crave a cool, creamy snack.
Updated May 18, 2005

Ingredients

  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Garnish deviled eggs with red caviar and parsley, or top with thin slices of red pearl onions.
  • tip 2
    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.
  • tip 3
    For an interesting elegant look, cut eggs in half with a waffle-fry cutter.

Nutrition

125 Calories, 11 g Total Fat, 6 g Protein, 1 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
125
Calories from Fat
100
Total Fat
11 g
Saturated Fat
2 g
Cholesterol
215 mg
Sodium
180 mg
Potassium
70 mg
Total Carbohydrate
1 g
Dietary Fiber
0g
Protein
6 g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
2%
2%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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