Tamara's Asian-style Deviled Eggs
- Minutes to Prepare:
- Number of Servings: 1
Ingredients
4 hard-boiled eggs, peeled out of shell2 Tbsp mayonnaise2 tsp Pampered Chef Asian Seasoning Mix (or any Asian seasoning mix you prefer).5 tsp powdered red pepper or cayenne
I keep peeled hard-boiled eggs* in the refrigerator at all times, so this recipe is a quick and easy low-carb breakfast, lunch or snack!
Cut hard-boiled eggs in half and separate yolks in a separate bowl. Set whites aside. Add mayo and Asian spice mix into the egg yolks, mash and mix well. Place portions of yolk mixture evenly into the whites and garnish with red pepper or cayenne for a tasty kick.
*To make perfect hard-boiled eggs, place fresh eggs into a large pot and cover with water plus about an inch. If any eggs float in the water, discard them, as they have begun to go bad. Put the pot on the stove on high and watch carefully until the water just begins to come to a rolling boil. Immediately remove the pot from heat, cover and set aside for exactly 12 minutes. At 12 minutes, run eggs under cold water for several minutes to stop the cooking process inside the shell. If desired, peel after running under cold water for a few minutes, and store in refrigerator in a sealed container for up to a week.
Serving Size: makes 8 half-egg servings
Number of Servings: 1
Recipe submitted by SparkPeople user TAMARA7567.
Cut hard-boiled eggs in half and separate yolks in a separate bowl. Set whites aside. Add mayo and Asian spice mix into the egg yolks, mash and mix well. Place portions of yolk mixture evenly into the whites and garnish with red pepper or cayenne for a tasty kick.
*To make perfect hard-boiled eggs, place fresh eggs into a large pot and cover with water plus about an inch. If any eggs float in the water, discard them, as they have begun to go bad. Put the pot on the stove on high and watch carefully until the water just begins to come to a rolling boil. Immediately remove the pot from heat, cover and set aside for exactly 12 minutes. At 12 minutes, run eggs under cold water for several minutes to stop the cooking process inside the shell. If desired, peel after running under cold water for a few minutes, and store in refrigerator in a sealed container for up to a week.
Serving Size: makes 8 half-egg servings
Number of Servings: 1
Recipe submitted by SparkPeople user TAMARA7567.
Nutritional Info Amount Per Serving
- Calories: 462.9
- Total Fat: 41.4 g
- Cholesterol: 858.0 mg
- Sodium: 438.3 mg
- Total Carbs: 2.9 g
- Dietary Fiber: 0.2 g
- Protein: 25.3 g
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