Roo's Very Basic Deviled Egg's (1 serv = 2 halves)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 dozen eggs1/3 cup mayo, reg6 tsp (give or take) dijon mustard1 tsp hot sauce3 Tbls. Dill Relish (I can my own, and use Garlic Dill)Paprika
If your eggs aren't "older"--leave them on your counter for a day or two; as "older" eggs will peel easier.
Take room temp eggs and layer single layer in pot. Cover over by 1" with room temp water and place on med high heat. Once this comes to boil, turn burner to lowest setting, and set timer for 11 minutes. Once timer goes off, drain eggs, place back in pan and run cold water from tap over them. Wait a few minutes, dump water, and re-do with more cold water. Let eggs completely cool down.
Peel eggs, and slice lengthwise. Scoop yolks into mixing bowl. Add all other ingredients except paprika. I use a fork to mix into smooth consistency, If it seems a little dry (sometimes it does, sometimes it doesn't--go figure), then add a drop or two of water until you have what you want. Spoon yolk mix into ziplock bag. Paper towel dry the divet of egg. Snip corner of baggie and pipe filling into centers. Sprinkle paprika over--viola.
Serving Size = 2 devil eggs (2 halves)
Number of Servings: 12
Recipe submitted by SparkPeople user AUNTROO.
Take room temp eggs and layer single layer in pot. Cover over by 1" with room temp water and place on med high heat. Once this comes to boil, turn burner to lowest setting, and set timer for 11 minutes. Once timer goes off, drain eggs, place back in pan and run cold water from tap over them. Wait a few minutes, dump water, and re-do with more cold water. Let eggs completely cool down.
Peel eggs, and slice lengthwise. Scoop yolks into mixing bowl. Add all other ingredients except paprika. I use a fork to mix into smooth consistency, If it seems a little dry (sometimes it does, sometimes it doesn't--go figure), then add a drop or two of water until you have what you want. Spoon yolk mix into ziplock bag. Paper towel dry the divet of egg. Snip corner of baggie and pipe filling into centers. Sprinkle paprika over--viola.
Serving Size = 2 devil eggs (2 halves)
Number of Servings: 12
Recipe submitted by SparkPeople user AUNTROO.
Nutritional Info Amount Per Serving
- Calories: 113.0
- Total Fat: 9.0 g
- Cholesterol: 213.1 mg
- Sodium: 195.6 mg
- Total Carbs: 0.7 g
- Dietary Fiber: 0.1 g
- Protein: 6.3 g
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