By Marilyn Sultar
Marilyn’s Deviled Eggs
6 steps
Prep:5min
I really need to work on presentation, but these were the best deviled eggs I have ever had. I decided that instead of our traditional cold egg soup for Passover I would make something healthier as the soup is very salty and not good for my hubby, so I came up with this idea for our 2022 Seder. Notice there is no mayonnaise in this recipe. I am not a fan of mayo and though I thought we had a jar in the house, I couldn’t find it, so thought to use the oil instead. It not only worked, but tasted great. Serves 2-4 people, depending if you are serving 2 halves or 4 halves per person. ~Marilyn Sultar
Updated at: Thu, 17 Aug 2023 11:35:05 GMT
Nutrition balance score
Unbalanced
Glycemic Index
14
Low
Glycemic Load
0
Low
Nutrition per serving
Calories97.6 kcal (5%)
Total Fat6.4 g (9%)
Carbs0.9 g (0%)
Sugars0.3 g (0%)
Protein8.5 g (17%)
Sodium330.5 mg (17%)
Fiber0.2 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Peel, rinse (to make sure there are no pieces of egg shell on the eggs), and spoon out the egg yolks.
Step 2
Mash the yolks and mustard with a spoon or fork this smoothish.
Step 3
Add Herbs d’Provance, salt and pepper. Mix .
Step 4
Add 1-2 drops of oil (more if you need it) and mix in.
Step 5
Spoon mixture into 8 of the egg white halves.
Step 6
Put the remaining egg whites into a storage bag or container to use in egg salad or tuna fish salad or anything you desire.
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