- Prep Time:
- 15 min
- 12 hard-cooked eggs, peeled
- 1/4 cup (60 mL) light mayonnaise or salad dressing
- 2 tsp (10 mL) Dijon mustard
- 1/4 tsp (1.25 mL) salt
- 1/4 tsp (1.25 mL) pepper
- Pinch paprika (optional)
Cut eggs in half lengthwise.
Remove yolks and place in medium bowl; set egg whites aside.
Mash yolks with fork; stir in mayonnaise, mustard, salt and pepper.
Spoon or pipe yolk mixture into egg white halves.
Sprinkle paprika over top, if desired.
Serve immediately or cover and store in refrigerator. Serve within 2 days.
To take devilled eggs to a picnic, put cooked egg white halves in a plastic container and the devilled yolk filling in a plastic bag. Place both in the cooler. When it's time to serve, cut off one corner of the plastic bag and pipe filling into the egg white halves.