Dye peeled eggs (see How to Dye Peeled Hard-Boiled Eggs). Cut dyed eggs lengthwise in half. Remove yolks and place in a medium bowl. Set egg whites aside.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Celebrate summer with a garden-salad egg bite! These honey mustard-flavored deviled eggs are topped with crunchy fresh veggies for a fun and colorful appetizer or snack.
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 6 Hy-Vee peeled & ready to eat hard boiled eggs | ||
| 3 tbsp. Hy-Vee light mayonnaise | ||
| 1 tbsp. Inglehoffer’s sweet honey mustard | ||
| 2 tsp. Gustare Vita white wine vinegar | ||
| ¼ mini cucumber, thinly sliced | ||
| 2 small radishes, thinly sliced | ||
| 3 Basket & Bushel grape tomatoes, thinly sliced | ||
| 1 ½ baby-cut carrots, thinly sliced | ||
| Coarsely ground Hy-Vee black pepper, for garnish |
Things To Grab
- 2 (16-oz.) tall glasses
- Spoon
- Paper towels
- Sharp knife
- Medium bowl
- Fork
- Disposable pastry bag or small spoon
Directions
Mash egg yolks with a fork until smooth. Stir in mayonnaise, mustard and vinegar.
Pipe or spoon yolk filling into egg white halves. Cover and refrigerate until up to 1 day.
To serve, top with cucumber, radishes, tomatoes and carrots. Garnish with black pepper, if desired.
Nutrition facts
Servings
50 Calories per serving
1 deviled egg
Amounts Per Serving
- Total Fat: 3.6g
- Cholesterol: 85mg
- Sodium: 70mg
- Total Carbohydrates: 1g
- Protein: 3g
Daily Values
0%
Iron 0%
0%
Calcium 0%
0%
Vitamin D 6%
0%
Potassium 2%