Chicago Deviled Eggs

24
Servings
10m
Prep Time
10m
Cook Time
20m
Ready In

Recipe: #37170

June 28, 2021



"A version of deviled eggs from the Chicago Tribune newspaper. Reminds me of an interesting book: The Devil in the White City..."

Original recipe yields 24 servings
OK

Nutritional

  • Serving Size: 1 (130.9 g)
  • Calories 206.3
  • Total Fat - 14.2 g
  • Saturated Fat - 4.7 g
  • Cholesterol - 458.3 mg
  • Sodium - 325.1 mg
  • Total Carbohydrate - 1.8 g
  • Dietary Fiber - 0.1 g
  • Sugars - 0.6 g
  • Protein - 16.6 g
  • Calcium - 71.7 mg
  • Iron - 2.2 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0.1 mg

Step 1

Melt butter in skillet and saute shallot and sage leaves until softened and fragrant.

Step 2

Remove to bowl and let cool.

Step 3

Split eggs, putting empty whites on a platter and yolks in a bowl.

Step 4

Mash yolks, add mayonnaise and mustard.

Step 5

Stir in shallots, sage, salt and pepper.

Step 6

Put yolk mixture into a zip bag with the corner cut off.

Step 7

Press filling into whites or use a spoon.

Step 8

Sprinkle with bacon crumbles and a dusting of paprika.

Tips & Variations


No special items needed.

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