Deviled Eggs
Recipe from Family Circle

Try this favorite picnic recipe using the classic mustard and egg yolk filling, but instead of halving the eggs, fill whole eggs and stand them on end. Of course, if you prefer, you can halve the eggs and fill them the traditional way.

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  • 12   large 
  • 1   tablespoon 
    vegetable oil
  • 1   tablespoon 
    Dijon mustard
  • 2   teaspoons 
    chopped fresh dill
  • 6   tablespoons 
    light mayonnaise
  • 2   teaspoons 
    pickle relish
  • 1/8  teaspoon 
  •  pinch 
    ground black pepper
  • 2   dashes 
    hot pepper sauce
Place eggs in a large saucepot (set carton aside). Fill with enough water to cover. Add oil. Bring just to a boil, then reduce heat to a simmer. Cook 12 minutes. Drain and run eggs under cold water until cool.
Peel eggs. Cut a thin slice off the least pointy end to expose the yolk; if necessary, continue cutting thin slices until you see the yolk. Gently squeeze eggs to pop out yolks. Place yolks in a large bowl; return white to egg carton. Save trimmed pieces of egg white. Repeat with all eggs.
Mash yolks with mustard, dill, mayonnaise, pickle relish, salt, pepper and hot sauce. Transfer to a large resealable bag. Snip off 1 inch from a corner, pipe filling into whites, mounding over tops. There will be about 1/3 cup filling left over. Chop trimmed pieces of egg white and combine with extra filling; save for a sandwich. Close carton; refrigerate until serving.

Instead of cutting the eggs in half, slice a little off one end and fill. That way you can pop them in their carton for easy transport.
Nutrition information
Per Serving: cal. (kcal) 112, Fat, total (g) 9, chol. (mg) 215, sat. fat (g) 2, carb. (g) 2, sodium (mg) 186, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet
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