Deviled Eggs
A summer picnic favorite, traditional dinner party appetizer, and simple Low-Carb snack.
INGREDIENTS
6 Extra-Large or Jumbo Eggs (At LEAST 7 days old!)
2 tablespoon Mayonnaise
1 tablespoon Stone-Ground or Dijon Mustard
1 dash of Tabasco Sauce
Salt & Pepper to taste
Paprika for garnish
DIRECTIONS
- Put 6 COLD eggs in a pan of COLD water and bring to boil over medium-high heat.
The pan should be just big enough to hold the eggs and keep them from rolling around. - Reduce heat to low or medium-low so that eggs are lightly boiling, and cook for 15 minutes.
- Remove from heat and immediately immerse in a bowl of ice water until they are cool.
Overcooking or failing to cool them quickly will cause that green ring around the yolks. - Crack and peel eggs. Do NOT roll them!.
This can push pieces of the shell into the egg. - Using a thin, serrated bread knife dipped in water, slice each egg LENGTHWISE using a slow sawing motion.
- Gently squeeze the yolks out of the eggs into a bowl and mash with a spoon or fork.
- Blend mashed yolks with mayonnaise, mustard, dash of Tabasco sauce, salt & pepper.
- Using a rubber spatula, sppon yolk mixture into the well of each of the egg-halves.
For fancier eggs, put mixture into a pasty bag fitted with a star tip and pipe in the filling. - For garnish, sprinkle a little paprika over the top of the Deviled Eggs.
Comments
Will keep in the frindge NO MORE than three days.After that the whites get rubbery.
Credits
Adapted from:
ASK THE CHECK
Barbara Yost (Arizona Repbulic)
Barbara Yost (Arizona Repbulic)