MAKES 12 DEVILED EGG HALVES
PREP: 10 MINUTES / COOK: 10 MINUTES / TOTAL: 20 MINUTES
It isn’t called the incredible, edible egg for nothing! Eggs are inexpensive and packed with protein, vitamins, and minerals, and they are diverse in the kitchen. Deviled eggs don’t have to be saved for Easter brunch. They are a great breakfast, midafternoon snack, or add-on to lunch or dinner. Dijon mustard, the secret ingredient in this recipe, jazzes up otherwise plain-tasting eggs. Impress your family with deviled eggs as an appetizer that is quick, easy, and nutritious!
6 eggs
3 tablespoons olive oil mayonnaise
1 tablespoon Dijon mustard
Freshly ground black pepper
Ground paprika, for sprinkling
1 Fill a large pot with water, and bring it to a rapid boil over high heat.
2 Carefully add the eggs to the boiling water using a spoon, and set a timer for 10 minutes.
3 Immediately transfer the eggs from the boiling water to a strainer, and run cold water over the eggs to stop the cooking process.
4 Once the eggs are cool enough to handle, peel them.
5 In a small bowl, mix together the mayonnaise, mustard, and black pepper.
6 Carefully halve each egg lengthwise and scoop out the yolk into the bowl with the mayonnaise mixture. Mix the yolks and mayonnaise mixture together until well combined. The mixture should be smooth and creamy.
7 On a plate or serving platter, carefully place each egg white half cut-side up. Fill each egg half with about 2 teaspoons of filling mixture (divided evenly among the 12 egg halves) and sprinkle each with a little of the paprika.
8 Serve immediately or refrigerate for up to 3 days.
Did you know? The majority of protein in an egg is contained in the egg white, but the egg yolk contains a small amount of protein, too, as well as the majority of the other nutrients, such as fat-soluble vitamins, minerals, and choline. Choline is an essential nutrient for brain and liver function. You can save on calories by eating just the whites, but eat the entire egg to max out on nutritional value.
Per Serving (1 deviled egg half) : Calories: 50 Total fat: 4g Sodium: 90mg Total carbs: 0g Sugar: 0g Fiber: 0g Protein: 3g
Post-Op Servings
2 deviled egg halves 
4 deviled egg halves