Lite
for Life© Deviled Eggs
Always the first to go is this excellent, easy to prepare deviled egg appetizer, making it a must to add to any pot-luck get together. or buffet table.
Preparation Time: 45 minutes
Cooking Time: 10 minutes
Quantity: 48 appetizers
Ingredients:
¼ cup / 60ml white distilled vinegar
24 small hard boiled eggs
4 tablespoons / 60ml mayonnaise (or salad dressing)
3 tablespoons / 45ml sweet pickle relish
2 teaspoons / 10ml dried parsley
1 teaspoon / 5ml dried mustard
½ - 1 teaspoon / 2.5 - 5ml salt
½ – 1 teaspoon / 2.5 – 5ml powdered white pepper
Paprika (optional for sprinkling on top of deviled eggs)
Method:
Put eggs into cold water in a saucepan large enough to hold no more than 2 layers of eggs
Add the vinegar to the pot
Bring water to a boil on high
Reduce heat to medium
Boil for exactly 10 minutes
Cool eggs under running cold water until there is no heat felt in the egg – usually this is when you can hold an egg in your hand for 10 seconds
Peel the eggs by giving them a gentle tap then rolling them gently on a hard kitchen counter surface
Rinse the eggs under cool water to remove any egg shell fragments that may stick to the eggs
Slice the eggs in half lengthwise (TIP: Use a wet knife – rinse often - to keep the yolk from crumbling when slicing the egg)
Remove yolks to a small bowl
Place egg white halves on a deviled egg platter, or regular flat plate or serving platter
Add mayonnaise (or salad dressing), relish, parsley, mustard, salt and pepper to the egg yolks
Mash well with a fork or small egg salad masher
Spoon or pipe filling into the egg white halves
Sprinkle the filled egg whites with paprika if desired
Cover and refrigerate until serving time
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2008
