Deviled Egg recipe
I actually measured the ingredients I put into thedeviled egg recipe this time, so here it is:
12 large eggs
1/4 cup mayonnaise
1/4 cup sweet relish
2 tbsp yellow mustard
1 tbsp balsamic vinegar
paprika
Hard boil the eggs.* Let cool. Crack and peel.
Cut the eggs in half lengthwise. Pop the yolks out into a large mixing bowl.
Mash the yolks until there are no large chunks.
Add the mayo, relish, mustard and vinegar. Mix thoroughly.
Using a spoon or 'pastry bag', generously over-refill the egg halves with the yolk mixture.
Lightly dust the tops of the eggs with paprika.
Makes approximately 22 (OM NOM NOM NOM)
About 60 calories/ea
---------------------------------------------------------------------------------------
* - How to hard boil eggs.
Put a single layer of eggs in a pot. Make sure they have some room to move.
Add cold water till it covers the eggs by an inch.
(Adding salt/vinegar to the water supposedly helps keep the shells from breaking)
Cook over high heat till the water just starts to boil.
Immediately take the eggs off the heat and cover. Let soak in hot water for 15 mins.
Remove the eggs from the hot water and soak them in cold water/refrigerate until they are cool.
Gently tap the large end of an egg on a hard surface to crack and gently roll around, pressing down to shatter the shell in small bits. Start peeling at the large end, where there's usually an air bubble.
The peeled egg should be slippery to the touch. If it feels gritty, it still has a layer of membrane to gently peel off.
12 large eggs
1/4 cup mayonnaise
1/4 cup sweet relish
2 tbsp yellow mustard
1 tbsp balsamic vinegar
paprika
Hard boil the eggs.* Let cool. Crack and peel.
Cut the eggs in half lengthwise. Pop the yolks out into a large mixing bowl.
Mash the yolks until there are no large chunks.
Add the mayo, relish, mustard and vinegar. Mix thoroughly.
Using a spoon or 'pastry bag', generously over-refill the egg halves with the yolk mixture.
Lightly dust the tops of the eggs with paprika.
Makes approximately 22 (OM NOM NOM NOM)
About 60 calories/ea
---------------------------------------------------------------------------------------
* - How to hard boil eggs.
Put a single layer of eggs in a pot. Make sure they have some room to move.
Add cold water till it covers the eggs by an inch.
(Adding salt/vinegar to the water supposedly helps keep the shells from breaking)
Cook over high heat till the water just starts to boil.
Immediately take the eggs off the heat and cover. Let soak in hot water for 15 mins.
Remove the eggs from the hot water and soak them in cold water/refrigerate until they are cool.
Gently tap the large end of an egg on a hard surface to crack and gently roll around, pressing down to shatter the shell in small bits. Start peeling at the large end, where there's usually an air bubble.
The peeled egg should be slippery to the touch. If it feels gritty, it still has a layer of membrane to gently peel off.