Easy-Way Deviled Eggs

Servings: 12



  • 6 eggs, hard-cooked
  • 2 tablespoons mayonnaise
  • 3/4 teaspoons mustard
  • 1/2 teaspoons lemon juice
  • to taste salt and pepper
  • to taste sweet pickle relish
  1. Cut eggs in half lengthwise. Remove yolks and place in a quart size plastic bag. Put remaining ingredients in bag with yolks.
  2. Press out air and close bag. Knead until contests are thoroughly blended. Push contents toward corner. Snip about 1/2 inch off corner of bag. Squeezing bag gently, fill reserved whites with yolk mixture. 


Per Serving: 49 cal., 3 g total fat (1 g sat. fat), 94 mg chol., 52 mg sodium, 1 g carb., 0 g fiber, 3 g pro