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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 97.2
  • Total Fat: 6.1 g
  • Cholesterol: 170.8 mg
  • Sodium: 136.9 mg
  • Total Carbs: 4.5 g
  • Dietary Fiber: 1.0 g
  • Protein: 5.8 g

View full nutritional breakdown of Egg Product - Devil's Devilled Eggs calories by ingredient
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Egg Product - Devil's Devilled Eggs

Submitted by: JUNEBUGT

Introduction

A truly red hot devilled egg A truly red hot devilled egg
Number of Servings: 16

Ingredients

    4 beets
    8 lge eggs
    2 tblsp mayonnaise
    1.5 tbsp chives, chopped finely
    1.5 Tbsp finely chopped tarragon
    1.5 tbsp chervil chopped finely
    2 tsp Dijon mustard
    1 tsp balsamic vinnegar
    1 tsp minced shallot
    2 shakes Worcestershire sauce
    salt & pepper to taste


Directions

1. In a medium sized pot, boil beets in 4 cups of water for 1 hour. Reserve the beet water - Save beets for another time.
2. In another medium sized pot bring 4 cups of water to a boil, reduce to simmer and cook eggs for 12 minutes. Allow to cool.
3. Peel hard boiled eggs place in a bowl and cover with the beet water for 30 minutes.
4 Slice eggs in half lengthwise. Remove yolks and transfer to a bowl. Reserve the whites.
5. To the yolks add mayo, herbs,Dijon mustard,balsamic vinnegar, shallot, worcestershire and salt and pepper to taste. Blend with a fork.
6. With a pastry bag or a zip lock back with a 1/2 inch corner clipped, pipe yolk mixture back into egg whites. May use Pastry bag tips for fancier effect.

Place on decorated platter and serve.

Number of Servings: 16

Recipe submitted by SparkPeople user JUNETHIBEAULT.






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