Deviled eggs with a spicy twist. Spicy brown mustard and Italian dressing give these deviled eggs a nice zesty flavor.
Original recipe makes 12 servings
1 tablespoon spicy brown mustard
1 tablespoon Italian salad dressing
1/4 cup mayonnaise
1/2 teaspoon ground black pepper, or to taste
1/2 teaspoon salt, or to taste
1 pinch paprika, for garnish
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
- Slice eggs in half, and remove the yolks. Place the yolks into a medium bowl, and mix with the mustard, Italian dressing, mayonnaise, and pepper. Arrange the egg white halves on a plate, and sprinkle with salt. Spoon the yolk mixture into the egg halves, or use a pastry bag and pipe the filling in for a more professional look. Sprinkle with paprika, and refrigerate until serving.
Calories: 74 kcal
Carbohydrates: 0.6 g
Cholesterol: 107 mg
Fat: 6.6 g
Fiber: 0.1 g
Protein: 3.3 g
Sodium: 194 mg