Egg Product - Devil's Devilled Eggs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
4 beets8 lge eggs2 tblsp mayonnaise1.5 tbsp chives, chopped finely1.5 Tbsp finely chopped tarragon1.5 tbsp chervil chopped finely2 tsp Dijon mustard1 tsp balsamic vinnegar1 tsp minced shallot2 shakes Worcestershire saucesalt & pepper to taste
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.
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.
Nutritional Info 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
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