California Dreaming Deviled Eggs
"A new (to me) "thing" is a Deviled Egg Bar. The idea is to have a bunch of deviled eggs prepared with a traditional filling, but have a variety of toppings available for individuals to add. I combined several toppings to come up with this. I don't entertain a lot, and wanted to make a small batch for hubby and me. NOTE: artichoke tempenade would be a nice switch instead of pesto"
Original is 2 or 3 servings
Ingredients
Nutritional
- Serving Size: 1 (823.6 g)
- Calories 1030.8
- Total Fat - 56.9 g
- Saturated Fat - 18 g
- Cholesterol - 1380.3 mg
- Sodium - 2000.8 mg
- Total Carbohydrate - 60.6 g
- Dietary Fiber - 12.1 g
- Sugars - 11.8 g
- Protein - 70 g
- Calcium - 554.5 mg
- Iron - 9.7 mg
- Vitamin C - 43.3 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
(If you need to hard boil your eggs, add extra time.)
Step 2
Cut boiled eggs lengthwise and remove yolks. Place the cooked egg whites aside.
Step 3
In medium bowl, add egg yolks, mustards, mayo, smoked paprika, cayenne, vinegar, soy sauce, salt and pepper to taste.
Step 4
Mash, then whisk the yolk mixture until smooth, removing as many lumps as possible.
Step 5
Fill a piping bag or ziplock bag with the yolk mixture. If you’re using a ziplock bag, snip a small cut off one of the corners to allow to pipe.
Step 6
Pipe in all the yolk mixture between the egg white shells.
Step 7
Top with half a tomato, a slice of avocado.
Step 8
Finish with some flaky salt and a grind of pepper.
Tips
No special items needed.
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