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Devilish Eggs
About the Eggs:
Buy the eggs just before making this recipe because the
shells are more difficult to remove from older eggs and they pull the egg
off with the shell making a big mess. Use more eggs than you think you
will need because some of them will get messed up. Also buy Extra Large or
Jumbo Eggs because they're easier to cut, fill and hold. Small eggs mean
small boats - which sometimes are too thin to hold filling.
Fill an extra large pot with COLD water and the eggs - this
recipe is for about 1 1/2 dozen eggs. Bring water to a boil then lower to
a simmer and boil 15-17 minutes. Fill pot immediately with COLD water
until eggs are completely cool. This will make them easy to peal and
prevent darkening. Allow to cool for a while then remove shells, cut each
in half and put the yolks in a cuisineart with the following ingredients.
The reason for the cuisineart is so that the mixture is very smooth. It
will work better with the ziplock bag process later and also taste better.
Mixture includes:
3-4 tablespoons lowfat Mayonnaise - enough to bind the yolks together.
2-3 tablespoons Gray Poupon or other dark & grainy mustard, *to taste.
This is a strong and flavorful filling so add mustard until you taste the
tang
A few teaspoons lime or lemon juice to taste
Salt
Place filling in ziplock back, cut off the corner and press out as you
would do with icing topping. As you can see it looks much nicer than it
does to just plop some on top and it's not much more work at all. Sprinkle with
paprika or other suitable topping. Yummy. Mom ALWAYS brought these to pot
lucks.
Option for Crabby Deviled Eggs:
Add 1 can drained crabmeat
Grated Onion
1 TBS Salsa
Please feel free to use and share this
recipe! ~ Cybčle
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