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Deviled Eggs Recipe

Cookstr
Course: Hors D'oeuvre
Total Time: Under 30 Minutes
Skill Level: Easy
Cost: Inexpensive
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Deviled Eggs

Photo by: Tom Eckerle

Yield: Makes: 20 deviled eggs

INGREDIENTS

  • 1 dozen eggs
  • ¼ cup homemade Mayonnaise or Hellman's
  • 1 tablespoon Creole mustard
  • ½ teaspoon finely minced fresh tarragon
  • 1 tablespoon butter, softened
  • Salt and freshly milled pepper

Special equipment:

  • Pastry bag fitted with star tube

Directions

Place the eggs in a large pot of cold water.  Bring to a boil and cook for 12 minutes.  Set in the sink under cold running water.  Crack the shells while the water is still cooling the eggs.  When cool, remove the shells.

Cut the eggs lengthwise in half.  Remove the yolks to a separate bowl and discard 4 cooked whites.

Mix the yolks with the remaining ingredients.  When ready to serve, fill a pastry bag with the yolk mixture and pipe it into the egg whites.  Set on a platter and serve.


© Christopher Idone
NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Nutritional information is based on 20 servings and includes 1 teaspoon of added salt.

68kcal (3%)
17mg (2%)
0mg (0%)
49mcg RAE (2%)
42mg
4mg
4g
0g
0g
0g
129mg (43%)
182mg (8%)
2g (8%)
6g (9%)
1mg (3%)
FROM THE KITCHEN OF...

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