Delicious Deviled Eggs
||tablespoon yellow mustard
||teaspoon white vinegar
|| Salt and ground black pepper to taste
|Place eggs in a single layer in large (4-quart) saucepan; add cold water to cover by about 1 inch. Quickly bring water just to boiling. Remove pan from heat; cover. Let eggs stand, covered, 20 minutes. Immediately run cold water over eggs or place them in ice water until completely cooled. Remove shells.|
|Cut eggs in half lengthwise. Carefully remove yolks to large bowl. Finely chop yolks with pastry blender or mash with fork. Stir in mayonnaise, mustard and vinegar until well blended. Season to taste with salt and black pepper.|
|Place yolk mixture in Easy Accent® Decorator fitted with open star tip. Pipe mixture into whites. Fill Chillzanne® Rectangle Server with deviled eggs. Refrigerate at least 30 minutes to allow flavors to blend. |
Yield: 24 appetizers
Nutrients per serving: (1 half egg): Calories 70, Total Fat 6 g, Saturated Fat 1.5 g, Cholesterol 110 mg, Carbohydrate 1 g, Protein 3 g, Sodium 65 mg, Fiber 0 g
Cook's Tips: Variations: Curried Deviled Eggs: Stir in 3/4 teaspoon ground curry powder to egg yolk mixture; mix well. Proceed as recipe directs.
Southwest Deviled Eggs: Stir in 3/4 teaspoon ground cumin to egg yolk mixture; mix well. Proceed as recipe directs.