Easy Classic Deviled Eggs
(Courtesy: Suzanne M. Woodworth)
4 tsp mayonnaise
½ tsp Dijon mustard
½ tsp honey
Put eggs in a saucepan and cover with water. Cover the pan and bring water to boil. Remove from heat and let the pan sit, still covered, for 15 minutes.
After 15 minutes, drain hot water from the pan and fill with cold water and ice to cool. Peel eggs.
Cut each egg in half lengthwise and gently squeeze white to pop yolks out into a small bowl.
Mix mayonnaise, mustard and honey with yolks and scoop back into whites. Sprinkle with paprika, if desired
3 servings, 125 calories per serving
Hack: Hard-boiled eggs keep in the refrigerator for one week so consider making a few extra while you’ve got the water boiling! They make a great snack alone, pickled or in egg salad.