Good Egg Classic Deviled Eggs--by Tanya
- Number of Servings: 16
Ingredients
Items Needed: (for 16 Deviled Eggs) 8 hard boiled Eggs (large) 3 tablespoons mayonnaise or salad dressing 1 tablespoon sugar 1 teaspoon mustard (honey mustard is great!) 1 teaspoon vinegar salt & pepper to taste paprika (optional)
For easier peeling use older eggs near the SELL BY date, as fresh eggs are extremely difficult to peel.
To boil eggs, place eggs in enough cold water to cover completely, bring to a rolling boil over high heat.
Reduce heat to a lower MEDIUM BOIL and cook an additional 12 minutes.
Promptly chill eggs in ICE WATER until chilled so yolks stay bright yellow...keep adding ice as necessary....rapid chilling helps prevent the "greenish" ring to appear around the yolk.
Remove shells from eggs, and halve lengthwise with a knife.
Carefully remove the yolks, and place in a medium bowl.
Mash yolks with a fork, and add remaining ingredients.
Very carefully spoon mixture back into the egg white halves. Garnish with a light sprinkling of paprika (optional).
Enjoy!
Number of Servings: 16
Recipe submitted by SparkPeople user TDDUDLE.
To boil eggs, place eggs in enough cold water to cover completely, bring to a rolling boil over high heat.
Reduce heat to a lower MEDIUM BOIL and cook an additional 12 minutes.
Promptly chill eggs in ICE WATER until chilled so yolks stay bright yellow...keep adding ice as necessary....rapid chilling helps prevent the "greenish" ring to appear around the yolk.
Remove shells from eggs, and halve lengthwise with a knife.
Carefully remove the yolks, and place in a medium bowl.
Mash yolks with a fork, and add remaining ingredients.
Very carefully spoon mixture back into the egg white halves. Garnish with a light sprinkling of paprika (optional).
Enjoy!
Number of Servings: 16
Recipe submitted by SparkPeople user TDDUDLE.
Nutritional Info Amount Per Serving
- Calories: 46.6
- Total Fat: 3.5 g
- Cholesterol: 107.0 mg
- Sodium: 56.2 mg
- Total Carbs: 0.6 g
- Dietary Fiber: 0.0 g
- Protein: 3.2 g
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