McCormick's Deviled Eggs

McCormick's Deviled Eggs
Staff Writer
McCormick

McCormick doesn’t mess around with deviled eggs, especially when they are traditionally made with one of their specialties, paprika. This recipe is as simple as it gets, but the flavors always shine through.

12
Servings
12
Calories Per Serving
Deliver Ingredients

Ingredients

  • 6 hard-cooked eggs, peeled, cut in half, and yolks mashed in a bowl
  • 1/4 Cup mayonnaise
  • 1/2 Teaspoon ground mustard
  • 1/2 Teaspoon parsley flakes
  • 1/4 Teaspoon seasoned salt
  • Paprika, for garnish

Directions

Stir the mayonnaise, mustard, parsley, and seasoned salt into the yolks until smooth and creamy. Spoon or pipe yolk mixture into the egg white halves. Sprinkle with paprika. Refrigerate for 1 hour or until ready to serve.

Nutritional Facts

Total Fat
1g
1%
Cholesterol
2mg
1%
Carbohydrate, by difference
1g
1%
Protein
1g
2%
Vitamin A, RAE
1µg
0%
Calcium, Ca
3mg
0%
Choline, total
2mg
0%
Folate, total
2µg
1%
Magnesium, Mg
2mg
1%
Phosphorus, P
7mg
1%
Selenium, Se
1µg
2%
Sodium, Na
18mg
1%
Water
2g
0%

Deviled Eggs Shopping Tip

The fresher the better. Eggs in supermarkets don't even have half the flavor of fresh eggs. Try to make some time and head to the nearest farmer's market and treat yourself to some farm fresh eggs. They may be pricier but you get every cent back in flavor and a golden orange yolk.

Deviled Eggs Cooking Tip

With eggs, cooking at a low temperature is almost always preferred. It allows the eggs to keep better texture. Also if you ever mix your uncooked and hard boiled eggs, do not fret. A trick to distinguish the two is a spin on the counter top. Hard boiled eggs will spin with ease while uncooked eggs won't get any momentum.