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Recipe to Print-Picnic Deviled Eggs - Copy - Copy - Copy - Copy - Copy - Copy - Copy

$scale_by Recipe Name: Picnic Deviled Eggs - Copy - Copy - Copy - Copy - Copy - Copy - Copy Source: Submitted by: Last Modified: 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 # Sides Included: 0 Difficulty: Easy Yields : 0 Cup Tested: No Wine Type: Wine Suggestion: Equipment Needed: Piping bag Suggested Sides: 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.

Ingredients: 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.

Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00