Holiday Recipe: Heavenly Deviled Eggs

Deviled Eggs

Deviled eggs are versatile recipe that can be used as breakfast, lunch, dinner, a snack or an appetizer.

Here is how to prepare, courtesy of the USDA’s Easter Recipe page.

Makes 6 servings.

- 6 eggs (in shell)
- 2 tablespoons light mayonnaise
- 1 teaspoon mustard

- Put eggs into a saucepan. Cover with cold water.
- Bring eggs to a simmer (small bubbles) and cook for 12 minutes.
- Remove from the heat and drain.
- Crack eggs under cold water and allow to cool. Remove shells.
- Split eggs in half, lengthwise and remove yolks.
- Put yolks, dressing and mustard into a small zipper-lock plastic bag to mix.
- Cut a small hole in a lower corner of the bag. Squeeze mixture into egg white halves. Garnish as desired.

For nutritional information and other tips, click here.