Creamy Deviled Eggs

It’s time for a classic food controversy recipe!!!!!

Let’s get this trending people. #foodcontroversy

What ever does this mean?? Oh. You know. There are some foods that people LOVE or HATE with quite a bit of passion. Cottage Cheese is a front runner in the #foodcontroversy battle. I have always wanted to take a picture when I mention “cottage cheese” to a patient in my office. Delight…orrrr disgust. (I LOVE it, for those of you counting.)

Deviled eggs fall into this category. As I attempt to get rolling on some Holiday recipes, I’ve decided to share one of my age old favorites for party take-alongs. *I do have to make note…if you take this dish to a holiday party to share, be sure to use a dish you can put on ice! Food safety first!

Creamy Deviled Eggs

Course: Appetizers

Cuisine: American

Servings: 8 servings

Calories: 72kcal

Author: Steph Wagner

One serving is two deviled egg halves.

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Ingredients

• 8 hard cooked eggs, cut in half
• 1/2 cup low-fat mayo or miracle whip
• 2 tsp yellow mustard
• splash pickle juice
• 1/4 tsp salt
• dash pepper
• dash paprika

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Instructions

• Cut eggs lengthwise and in half. Remove yolks and mash in a bowl. Add dressing, pickle juice, mustard & seasonings. Mix well.
• Spoon (or pipe) mixture evenly into centers of egg whites. Sprinkle a dash of paprika for visual appeal.

Nutrition

Serving: 2egg halves | Calories: 72kcal | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 189mg | Sodium: 253mg | Potassium: 69mg | Fiber: 1g | Sugar: 1g | Vitamin A: 271IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg