Deviled Eggs with Toasted English Muffins
Servings 4 servings
- 6 large egg
- 1/8 cup mayonnaise, light
- 1 teaspoon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
Hard boil eggs, then slice in half lengthways. Pop the yolks out and place in a mixing bowl.
Add mayo, mustard, and salt to the yolks, then mash together with a potato masher or the back of a fork.
Spoon the yolk mixture back into the egg whites, then sprinkle with paprika.
Toast English muffins, then butter your toast. Cut celery into sticks.
Serve eggs alongside toast and celery.
Calories: 306kcal | Carbohydrates: 28g | Protein: 15g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 293mg | Sodium: 697mg | Fiber: 3g | Sugar: 2g