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Deviled Eggs


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Deviled Eggs


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Deviled Eggs


  • Ready Time : 0 min



  • 1 dozen eggs
  • 2 teaspoons dijon mustard
  • 1/3 cup light mayonnaise
  • 1 tablespoon minced onion
  • 1/4 teaspoon tabasco (optional)
  • Salt and pepper
  • smoked paprika


Place 12 eggs in a pot and cover with water.  Bring to a boil and then cover and remove from heat and keep covered for 12 minutes.  Drain and run cold water over the eggs.  Once cool peel eggs.

Slice each egg in half lengthwise and arrange on a platter.  Remove the yolks and place in a bowl. Using a fork mash the yolks and add mustard, mayonnaise, onion, tabasco (if using), and a sprinkling salt and pepper.  Spoon mixture  into the egg white halves. Sprinkle with paprika and serve.

Recipe Tips: If the mixture is a little dry, add a little white wine vinegar.

About Tamar Genger MA, RD


Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!

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