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Deviled Eggs

Deviled Eggs
Deviled Eggs
Here's a protein-rich, tasty snack or appetizer with a cost of about 20 to 25 cents per serving.


  • 6 large hard-cooked and peeled eggs
  • 1/4 c. mayonnaise (made with canola or olive oil, if available)
  • 1/8 tsp. salt
  • 1/8 tsp. pepper
  • Paprika (optional for garnish)


  1. “Hard cook” eggs, then cool and peel.
  2. Slice eggs into halves lengthwise.
  3. Place yolks in a 1-quart zip-type bag along with mayonnaise, salt and pepper.
  4. Close bag and mix by squeezing the bag until all ingredients are thoroughly mixed and resemble paste. Alternately, you can mix in a bowl with a fork or mixer.
  5. Push contents toward one corner of the bag. Cut about ½ inch off the corner of the bag. Squeeze the bag gently and fill the cooked egg white halves with the yolk mixture. Sprinkle lightly with paprika if desired.
  6. Chill to blend flavors.

Makes six servings.

Per Serving (two egg halves): about 140 calories, 12 grams (g) of fat, 0 g carbohydrate, 6 g protein and 170 milligrams of sodium.

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