I don't know why it has taken me this long to make deviled eggs. I never thought of them as an appetizer, but after making them for Sunday as one of our snacks at the Virginia Wine Festival, I feel like I want to make them all of the time now! And frankly, they are amazing. I was a little nervous at first because the last time I boiled eggs, they all cracked and looked pretty sad. Luckily, it went better this time around.
Plus, I couldn't back down after going to three Bed Bath and Beyonds to find the carrying case. (Sade', you got me hooked on that case and the eggs at the baby shower). The egg carrier is under $9 (or less if you have a coupon) and keeps the eggs perfectly in place! Basically it's two trays that stack on top of one another or can go by themselves. The top also has a neat handle so it's not awkward to carry.
I apologize for my dorky-ness with kitchenware. It's always fun getting a spiffy, new item that works like a gem.
Servings: 24
Serving size- 1/2 of a deviled egg
Calories: 100.6
Fat: 7.7 g
Calories: 100.6
Fat: 7.7 g
Carbs: 8.6 g
Fiber: .1 g
Fiber: .1 g
Protein: 6.3 g
Points: 3
Recipe:
1 dozen eggs
2 tsp. Dijon mustard
2 tsp. Dijon mustard
1/2 cup light mayonnaise
1 Tbsp. onion powder
1/4 tsp. Tabasco
1 Tbsp. onion powder
1/4 tsp. Tabasco
Salt and pepper
Paprika
Paprika
1. First, take the eggs out of the fridge for about 30-45 minutes so they can get to room temperature. This ensures that the eggs don't crack once they're placed in the boiling water.
2. Then, fill up a large pan with water halfway and heat it on the stove on high. Make sure to place a lid on the pan. Once the water is boiling, place the eggs in the pan, remove it from the burner and replace the lid on top of the pan. Let the eggs sit in the pan for 20 minutes.
3. After the eggs have cooked, drain the hot water from the pan and run cold water over the eggs. Let the eggs sit in the cool water for a few minutes. It's also a good idea to crack the egg shells a little so that it will make it easier to peel the shells. Change the water if necessary to cool down the eggs.
4. Start peeling the eggs. After they are all peeled, take a sharp knife and slice each egg in half lengthwise. Gently remove the yolk halves and place them in a small mixing bowl. Place the eggs halves on a cutting board or flat cookie sheet.
5. Add the mustard, mayo, onion powder and Tabasco to the bowl with the egg halves and sprinkle salt and pepper accordingly. Mash the mixture until it is partly smooth.
2. Then, fill up a large pan with water halfway and heat it on the stove on high. Make sure to place a lid on the pan. Once the water is boiling, place the eggs in the pan, remove it from the burner and replace the lid on top of the pan. Let the eggs sit in the pan for 20 minutes.
3. After the eggs have cooked, drain the hot water from the pan and run cold water over the eggs. Let the eggs sit in the cool water for a few minutes. It's also a good idea to crack the egg shells a little so that it will make it easier to peel the shells. Change the water if necessary to cool down the eggs.
4. Start peeling the eggs. After they are all peeled, take a sharp knife and slice each egg in half lengthwise. Gently remove the yolk halves and place them in a small mixing bowl. Place the eggs halves on a cutting board or flat cookie sheet.
5. Add the mustard, mayo, onion powder and Tabasco to the bowl with the egg halves and sprinkle salt and pepper accordingly. Mash the mixture until it is partly smooth.
6. Spoon the egg yolk mixture into the eggs white halves. Sprinkle with paprika. Once they are complete, place the eggs on a platter or an egg carrying case.
My latest purchase at Michael's. Sunflowers!
Happy Fall!
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