RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2814
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| Recipe Name: |
Picnic Deviled Eggs |
| Source: |
Southern Living |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2016-06-11
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| Course: |
Appetizer |
Used in Baskets: |
No |
| Base: |
Egg |
Kosher: |
No |
| Ethnicity: |
Southern |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
12 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
12 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.03
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
Piping bag |
| Suggested Sides: |
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| Comments: |
Instead of cutting the eggs in half, slice a little off one end and fill. That way you can pop them in their carton for easy transport.
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Ingredients:
-1 fl oz tabasco
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Directions:
Peel eggs. Cut a thin slice off the least pointy end to expose the yolk; if necessary, continue cutting thin slices until you see the yolk. Gently squeeze eggs to pop out yolks. Place yolks in a large bowl; return white to egg carton. Save trimmed pieces of egg white. Repeat with all eggs.
Mash yolks with mustard, dill, mayonnaise, pickle relish, salt, pepper and hot sauce. Transfer to a large resealable bag. Snip off 1 inch from a corner, pipe filling into whites, mounding over tops. There will be about 1/3 cup filling left over. Chop trimmed pieces of egg white and combine with extra filling; save for a sandwich. Close carton; refrigerate until serving. |
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| Nutrition per Serving: |
| Calories: |
80 |
Total Carbs: |
1.0 |
Net Carbs: |
1.0 |
| Cholesterol: |
0.0 |
Fat: |
5.4 |
Protein: |
6.38 |
| Fiber: |
0.03 |
Sodium: |
92.61 |
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