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© FrugalAbundance
2007-2011
GFCF Means
Gluten
Free & Casein Free |
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Classic Deviled Eggs
6 hard boiled eggs
1/4 cup mayonnaise
1 teaspoon prepared mustard
Dash each of salt and pepper
Paprika to garnish
Begin by boiling the eggs according to your preferred method. This is
how I do it: Place the eggs in a saucepan and cover with tap water.
Bring them to a boil over high heat. Reduce the heat so the water
boils gently. Allow the eggs to boil for 10 minutes, no more--no
less. Drain well and rinse in cold water until cool enough to handle.
When the eggs are cold, peel them. Rinse the peeled eggs to remove
any pesky shell bits that may be hiding and slice them in half. Place
the yolks in a small dish. Add the mayo, mustard, salt and pepper.
Mash it all together and beat with a fork until smooth. Use a small
spoon or cookie-dough-scoop to stuff the deviled yolk mixture into
the empty cavity of each egg white. Divide the mixture up as evenly
as you can. Arrange the eggs on a serving platter and dust generously
with paprika. Serve cold. These may be prepared the day before
serving if desired. Double, Triple or Quadruple the recipe as
necessary. If you make a very large batch then use electric beaters
to whip the filling before stuffing it back into the whites.
TIP: Older eggs are easier to peel than fresh eggs. Fresh eggs are
the ones that shells always wants to stick to. So when you go to boil
eggs, choose the ones that have been sitting in the fridge the longest.
Per Serving (excluding unknown items): 128 Calories; 11g Fat
(76.9% calories from fat); 6g Protein; 1g Carbohydrate; trace Dietary
Fiber; 216mg Cholesterol; 156mg Sodium. Exchanges: 1 Lean Meat; 1 1/2 Fat.
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