Deviled Eggs 1
Try this Deviled Eggs 1 recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 24
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 cup mayonnaise
- salt to taste
- 1 dozen eggs preferably free-range and organic
- 2 teaspoons coleman's mustard
- either:
- 2 scallions white and some green minced or 1/2 bunch chives, minced or 1 shallot, minced
- fresh herbs chopped, i like either parsley, tarragon, or more chives
- Carbohydrate 0.617500000359274 g
- Cholesterol 107.500000001479 mg
- Fat 4.1300000013906 g
- Fiber 0.00500000007873256 g
- Protein 3.17500000002536 g
- Saturated Fat 1.02475000021134 g
- Serving Size 1 1 Recipe (30g)
- Sodium 81.3096667003539 mg
- Sugar 0.612500000280541 g
- Trans Fat 1.81175000117926 g
- Calories 52 calories
Place eggs in a large pot and add cold water to cover. Put flame to high heat and boil hard for one minute. Remove pot from heat, cover, and set aside for 15 minutes. Meanwhile, mince and mix mayonnaise with dry mustard in a small bowl, breaking apart any lumps. Add onion and salt and set aside. After 15 minutes, remove eggs to a bowl of ice-water for a few minutes. Peel eggs under running water. Allow the eggs to cool completely before slicing in half, wiping the knife occasionally to prevent sticking. Mash yolks in a large bowl and add mayonnaise mixture. Don't mix too much, just until incorporated and fluffy. Spoon yolk mixture into egg whites and place on platter. Cover and chill. Just before serving, sprinkle with fresh herbs.
