Julie's Deviled Eggs
Recipe: #14991
October 22, 2014
Categories: Side Dishes, Snacks, Eggs, Appetizers, Baby Shower Brunch, Christmas, Game/Sports Day, Potluck, Gluten-Free, Low Carbohydrate, Vegetarian, more
"I love deviled eggs, but not the ones with pickle relish. Adapted from Kittencal's Best Deviled Eggs recipe on another website. Boil two extra eggs so you'll have enough filling. Boil eggs day before, using my hard boiled egg recipe. These are best made up several hours in advance and chilled."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (78.8 g)
- Calories 123.5
- Total Fat - 8.2 g
- Saturated Fat - 2.4 g
- Cholesterol - 245.8 mg
- Sodium - 227.9 mg
- Total Carbohydrate - 3.6 g
- Dietary Fiber - 0.1 g
- Sugars - 0.8 g
- Protein - 8.5 g
- Calcium - 42.3 mg
- Iron - 1.2 mg
- Vitamin C - 0.1 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Peel eggs and slice in two, remove yolks to a small bowl and place whites on platter. Eat the 4 extra whites, or save for Creamed Eggs on Toast.
Step 2
Mash yolks gently with a pastry cutter or fork, leaving no lumps. Add remaining ingredients except paprika. Kittencal's recipe called for dried dill weed also.
Step 3
Spoon or pipe yolk filling into whites. I put filling in a ziplock bag and cut a corner off, then use that to pipe the filling into the whites.
Step 4
Sprinkle with paprika, cover tightly and refrigerate.
Step 5
Note to Family:
Step 6
Linnea's deviled eggs are simpler than these. She just uses mayo, mustard, salt and pepper, and sprinkle paprika across the top.
Tips
No special items needed.
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