Easy Deviled Eggs – a delicious recipe with eggs, low-fat mayonnaise, dill pickle juice, mustard, salt, pepper. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Place raw eggs in a pot; cover with enough water to boil.
2
I usually add a dash of lemon juice to the water.
3
This makes peeling the eggs easier.
4
Boil eggs on high for 8-10 minutes.
5
Drain eggs and refill pot with cold water.
6
Allow eggs to sit for a few minutes and cool.
7
Peel eggs, rinse, and pat dry with a paper towel.
8
Slice eggs in half and put yolks into a bowl.
9
To the yolks, add all remaining ingredients except for the paprika.
10
Using a fork, mix the ingredients; it may be necessary to add small amounts of the three wet ingedients to thin the mixture.
11
Add more mayonnaise for increased creaminess, mustard for increased spiciness, or pickle juice for both.
12
Sprinkle with paprika (optional) and refrigerate for at least 30 minutes.
241
kcal
Calories
18
g
Fat
2
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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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: 6 large eggs, 1 tablespoon low-fat mayonnaise, 1 tablespoon dill pickle juice, 1 teaspoon mustard, and more.
Yes, Easy 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.
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