Serves: 12

1. Peel eggs. Cut lengthwise in half. Slip out yolks and mash with fork.

2. Stir mayonnaise, mustard, salt and pepper into yolks. Fill whites with egg yolk mixture, heaping it lightly. Cover and refrigerate up to 24 hours.

NUTRITION FACTS: 1 Serving Calories 55 (Calories from Fat 45) Fat 5g (Saturated 1g) Cholesterol 110mg Sodium 75mg Carbohydrate 0g (Dietary Fiber 0g) Protein 3g % DAILY VALUE: Vitamin A 4% Vitamin C 0% Calcium 0% Iron 2% DIET EXCHANGES: 1/2 High-Fat Meat

Lighter Deviled Eggs: For 1 gram of fat and 25 calories per serving, mash only 6 yolk halves in step 1 (reserve remaining yolks for another purpose or discard). Use fat-free mayonnaise. Stir in 1/3 cup finely chopped zucchini.

Deviled Eggs and Cheese: Add 1/2 cup finely shredded cheese (2 ounces) to egg yolk mixture.

Deviled Eggs with Olives: Omit mustard. Mix 1/4 cup finely chopped ripe or pimiento-stuffed olives and 1/4 teaspoon curry powder into egg yolk mixture.

Zesty Deviled Eggs: Mix 1 to 2 tablespoons chopped fresh parsley and 1 teaspoon prepared horseradish into egg yolk mixture.


From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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Cheese Fondue
Cheesy Vegetable Strata
Chilies Rellenos Bake
Classic Cheese Soufflé
Deviled Eggs
EGG BASICS
Eggs Benedict
French Omelet
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Impossibly Easy Ham and
LEARN WITH BETTY--SCRAMBLE EGGS
Puffy Omelet
Santa Fe Brunch Bake
Sausage and Egg Breakfast Pizza
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