Deviled Eggs

Deviled Eggs

Prep 5 m
Cook 12 m



  1. 1 of 3 Place eggs in a large saucepot (set carton aside). Fill with enough water to cover. Add oil. Bring just to a boil, then reduce heat to a simmer. Cook 12 minutes. Drain and run eggs under cold water until cool.
  2. 2 of 3 Peel eggs. Cut a thin slice off the least pointy end to expose the yolk; if necessary, continue cutting thin slices until you see the yolk. Gently squeeze eggs to pop out yolks. Place yolks in a large bowl; return white to egg carton. Save trimmed pieces of egg white. Repeat with all eggs.
  3. 3 of 3 Mash yolks with mustard, dill, mayonnaise, pickle relish, salt, pepper and hot sauce. Transfer to a large resealable bag. Snip off 1 inch from a corner, pipe filling into whites, mounding over tops. There will be about 1/3 cup filling left over. Chop trimmed pieces of egg white and combine with extra filling; save for a sandwich. Close carton; refrigerate until serving.


  1. 1 of 1 Instead of cutting the eggs in half, slice a little off one end and fill. That way you can pop them in their carton for easy transport.
Nutrition Information for Deviled Eggs
Servings Per Recipe:
Per Serving: 2 g carb., 9 g Fat, total, 112 kcal cal., 0 null Mark as Free Exchange, 215 mg chol., 2 g sat. fat, 0 g fiber, 186 mg sodium
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Printed from 08/26/2019