Angelic Deviled Eggs – a delicious recipe with eggs, mayonnaise, hot mustard, cheese, lemon juice, dill weed. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Place eggs in large saucepan and cover with cold water. Bring to boil then simmer 15 minutes.
2
Cool eggs by draining hot water and filling sauce pan with cold water 2 or 3 times, then let sit for 5 minutes.
3
Carefully crack and remove shells, then cut eggs in half lengthwise and remove yolk portions, discarding half.
4
Place remaining yolk portions with next four ingredients in blender and puree until smooth, about 15 seconds.
5
Place about 1 teaspoon of mixture in cavity of egg halves. Garnish with dill weed and paprika.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 8 large eggs, 2 tablespoons fat-free mayonnaise, 1 tablespoon hot mustard or prepared wasabi, 3 tablespoons nonfat cottage cheese, and more.
Yes, Angelic Deviled Eggs falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
