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Sweet and Spicy Deviled Eggs

Sweet and Spicy Deviled Eggs

Nutrition Facts
  • cal. (kcal) 59
Sweet and Spicy Deviled Eggs
  • Makes: 24 servings
  • Yield: 24 halves
  • Prep: 20 mins
  • Cook: 12 mins
  • Chill: 1 hr
  • 0
  • 1
  • 2
  • 3
  • 4
by 1 person

Ingredients

  • 12 large eggs
  • 1/2 cup light mayonnaise
  • 3 tablespoons apricot preserves
  • 1 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper

Directions

  1. Place eggs in large saucepan and add cold water to cover. Bring to a boil over medium-high heat. Reduce heat to medium and simmer for 12 minutes. Drain and run under cold water. Peel and cool completely.
  2. Cut eggs in half lengthwise and gently squeeze yolks into a medium-size bowl, reserving the white halves. With a fork, mash the yolks with the mayonnaise, preserves, curry, salt and cayenne pepper until smooth.
  3. Pipe or spoon the yolk and mayonnaise mixture into the white halves. Refrigerate for at least 1 hour, until chilled.

Nutrition Information for Sweet and Spicy Deviled Eggs

Servings Per Recipe: 24
PER SERVING: 59 cal., 4 g total fat (1 g sat. fat), 107 mg chol., 123 mg sodium, 2 g carb. 3 g pro.

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