RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2406
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| Recipe Name: |
Classic Deviled Eggs |
| Source: |
, May 2000 |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-01
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| Course: |
Appetizer |
Used in Baskets: |
No |
| Base: |
Egg |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
15.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
?
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 1
Dozen
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
If all of your egg white halves are in perfect shape, discard two. During testing we found it usual for a couple to rip at least slightly, which worked out well because it meant the remaining whites were very well stuffed. If you have a pastry bag, you can use it to fill the eggs with a large open-star tip or a large plain tip. The empty egg halves and filling can be refrigerated separately, wrapped tightly in plastic wrap, for up to 2 days. Bring to room temperature and season the filling with additional mayonnaise, vinegar, salt, and pepper to taste before filling.
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Ingredients:
3 Tablespoons mayonnaise
1.5 Teaspoons vinegar, cider or other vinegar of choice
0.25 Teaspoon worcestershire sauce
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Directions:
Place eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat. Remove pan from heat, cover, and let stand 10 minutes. Meanwhile, fill medium bowl with 1 quart cold water and about 14 ice cubes (one tray). Transfer eggs to ice water with slotted spoon; let sit 5 minutes.
Peel eggs and slice each in half lengthwise with paring knife. Remove yolks to small bowl. Arrange whites on serving platter, discarding two worst-looking halves. Mash yolks with fork until no large lumps remain. Add mustard, mayonnaise, vinegar, Worcestershire, and salt and pepper to taste; mix with rubber spatula, mashing mixture against side of bowl until smooth.
Fit pastry bag with large open-star tip. Fill bag with yolk mixture, twisting top of pastry bag to help push mixture toward tip of bag. Pipe yolk mixture into egg white halves, mounding filling about 1/2 inch above flat surface of whites.
Serve at room temperature. |
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| Nutrition per Serving: |
| Calories: |
112 |
Total Carbs: |
2.3 |
Net Carbs: |
2.3 |
| Cholesterol: |
248.2 |
Fat: |
8.3 |
Protein: |
7.00 |
| Fiber: |
0.00 |
Sodium: |
129.46 |
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