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Church Supper Deviled Eggs

Western.Chefs's picture
  Eggs 12 Large
  Green onion with tops 2 , finely chopped to make 1/4 cup
  Finely chopped sweet red pepper 1⁄4 Cup (4 tbs)
  Finely chopped dill pickle 1⁄4 Cup (4 tbs)
  Reduced calorie mayonnaise 1⁄4 Cup (4 tbs)
  Curry powder 1 Teaspoon
  Hot pepper sauce 1⁄4 Teaspoon (Or To Taste)
  Paprika 1 Teaspoon
  Parsley 2 Tablespoon, finely chopped

1. Place the eggs in a large saucepan, cover with cold water, and bring to a full boil over high heat. Remove from the heat, cover, and let stand for 15 minutes or until hard-cooked. Cool eggs immediately under cold running water and peel. Slice the eggs in half lengthwise, then remove the yolks. Refrigerate 6 half yolks for another use.
2. Arrange 18 of the egg white halves on a serving platter. Place the remaining 6 egg white halves and the 18 egg yolk halves in a large bowl. Using a fork or a pastry blender, mash the eggs, then blend in the remaining ingredients.
3. Spoon or pipe the mixture into the 18 egg white halves. Sprinkle with the paprika and parsley if you wish. Cover and refrigerate for up to 6 hours.

Recipe Summary

Difficulty Level: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 178 Calories from Fat 107

% Daily Value*

Total Fat 12 g18.4%

Saturated Fat 3.4 g17.1%

Trans Fat 0 g

Cholesterol 425.3 mg141.8%

Sodium 289.4 mg12.1%

Total Carbohydrates 5 g1.7%

Dietary Fiber 1.1 g4.6%

Sugars 1.8 g

Protein 13 g26.5%

Vitamin A 35.5% Vitamin C 30.6%

Calcium 7.4% Iron 15.3%

*Based on a 2000 Calorie diet

Church Supper Deviled Eggs Recipe