Deviled Eggs
CACFP: ¼ egg = ½ meat


Ingredients 6 servings 20 servings
Eggs, medium 3 10
Mayonnaise ¼ cup ¾ cup + 1 Tablespoon
Relish ¼ cup ¾ cup + 1 Tablespoon



  • 1. Boil eggs and refrigerate until cool throughout.
  • 2. Peel eggs, slice lengthwise, and remove yolks.
  • 3. Mix yolks with mayonnaise and relish.
  • 4. Fill egg halves with yolk mixture.