Chicago Deviled Eggs
"A version of deviled eggs from the Chicago Tribune newspaper. Reminds me of an interesting book: The Devil in the White City..."
Original is 24 servings
Ingredients
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 by Step Method
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
No special items needed.
1 Reviews
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