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Deviled Eggs


6 hard-cooked eggs
2 tablespoons mayonnaise, sour cream or plain yogurt
3/4 teaspoon prepared mustard
1/2 teaspoon lemon juice, herb or seasoning blend
1/4 teaspoon salt, optional
1/8 teaspoon pepper


Cut eggs in half lengthwise. Remove yolks and set whites aside. Mash yolks with fork. Stir in remaining ingredients until well blended. Refill whites, using about 1 tablespoon yolk mixture for each egg half. Chill to blend flavors.


Place yolks in 1-quart food storage bag

Add remaining filling ingredients. Press out air

Seal bag. Knead until yolk mixture is well blended.

Push yolk mixture toward corner. Snip about 1/2 inch off corner. Squeezing bag gently, fill reserved whites with yolk mixture. Chill to blend flavors.

6 servings