Reviews (2) Add Rating & Review 10 Ratings 5 star values: 1 4 star values: 2 3 star values: 3 2 star values: 3 1 star values: 1 Martha Stewart Member Rating: Unrated 02/26/2011 I really liked these deviled eggs, it is mostly pantry staples which is great! I would recommend adding a last step of putting the eggs in the refrigerator for several minutes before serving. Martha Stewart Member Rating: Unrated 09/14/2008 I was disappointed with this recipe. I felt as if the vinegar overpowered the rest of the flavors. This was my first attempt at deviled egg. Perhaps there is a better recipe out there?
Back to Quick Deviled Eggs All Reviews for Quick Deviled Eggs - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 10 mins total: 25 mins Servings: 2 10edf92_e.jpg
Ingredients Ingredient Checklist 4 large eggs 2 tablespoons reduced-fat mayonnaise 1/2 teaspoon Dijon mustard 1/2 teaspoon white-wine vinegar Dash of hot sauce Coarse salt and freshly ground pepper Thinly sliced scallions or paprika, optional, for serving
Cook’s Notes Make these eggs in the morning, and then cover and refrigerate until the afternoon.
Gallery Read the full recipe after the video.
Recipe Summary prep: 10 mins total: 25 mins Servings: 2 10edf92_e.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 10 mins total: 25 mins Servings: 2
Recipe Summary
prep: 10 mins total: 25 mins
Servings: 2
prep: 10 mins
total: 25 mins
prep:
10 mins
total:
25 mins
Servings: 2
2
10edf92_e.jpg
10edf92_e.jpg
Ingredients
Ingredients
- 4 large eggs 2 tablespoons reduced-fat mayonnaise 1/2 teaspoon Dijon mustard 1/2 teaspoon white-wine vinegar Dash of hot sauce Coarse salt and freshly ground pepper Thinly sliced scallions or paprika, optional, for serving
Directions
Place 4 large eggs in a small saucepan; add water to cover eggs by 1 inch. Bring to a boil. Remove pan from heat; cover, and let stand 13 minutes. Drain; rinse eggs under cold water. Peel eggs; halve lengthwise. Remove yolks leaving whites intact; place yolks in a medium bowl.
Add 2 tablespoons reduced-fat mayonnaise, 1/2 teaspoon each Dijon mustard and white-wine vinegar, and a dash of hot sauce; season with coarse salt and ground pepper. Mash together with a fork until combined.
Spoon filling into egg whites; sprinkle with thinly sliced scallions or paprika.
Cook’s Notes Make these eggs in the morning, and then cover and refrigerate until the afternoon.
Cook’s Notes
Make these eggs in the morning, and then cover and refrigerate until the afternoon.
Reviews (2)
Add Rating & Review 10 Ratings 5 star values: 1 4 star values: 2 3 star values: 3 2 star values: 3 1 star values: 1
Martha Stewart Member Rating: Unrated 02/26/2011 I really liked these deviled eggs, it is mostly pantry staples which is great! I would recommend adding a last step of putting the eggs in the refrigerator for several minutes before serving. Martha Stewart Member Rating: Unrated 09/14/2008 I was disappointed with this recipe. I felt as if the vinegar overpowered the rest of the flavors. This was my first attempt at deviled egg. Perhaps there is a better recipe out there?
Reviews (2)
Add Rating & Review 10 Ratings 5 star values: 1 4 star values: 2 3 star values: 3 2 star values: 3 1 star values: 1
Add Rating & Review
10 Ratings 5 star values: 1 4 star values: 2 3 star values: 3 2 star values: 3 1 star values: 1
10 Ratings 5 star values: 1 4 star values: 2 3 star values: 3 2 star values: 3 1 star values: 1
10 Ratings 5 star values: 1 4 star values: 2 3 star values: 3 2 star values: 3 1 star values: 1
5 star values: 1 4 star values: 2 3 star values: 3 2 star values: 3 1 star values: 1
Martha Stewart Member Rating: Unrated 02/26/2011 I really liked these deviled eggs, it is mostly pantry staples which is great! I would recommend adding a last step of putting the eggs in the refrigerator for several minutes before serving. Martha Stewart Member Rating: Unrated 09/14/2008 I was disappointed with this recipe. I felt as if the vinegar overpowered the rest of the flavors. This was my first attempt at deviled egg. Perhaps there is a better recipe out there?Martha Stewart Member
Rating: Unrated 02/26/2011
I really liked these deviled eggs, it is mostly pantry staples which is great! I would recommend adding a last step of putting the eggs in the refrigerator for several minutes before serving.
Rating: Unrated
Rating: Unrated 09/14/2008
I was disappointed with this recipe. I felt as if the vinegar overpowered the rest of the flavors. This was my first attempt at deviled egg. Perhaps there is a better recipe out there?
All Reviews for Quick Deviled Eggs
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Quick Deviled Eggs
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
