Info
- Course: Appetizer, Hors D'oeuvre
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 18 Times
Can be made ahead of time.
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The World’s Last Deviled Egg
Cookbook
I have to make a batch for the guests and a separate batch for my kids. They love them.
Yield : 24 eggs
Ingredients
- 1 dozen eggs, hard boiled, peeled and cut in half, lengthwise
- 2 tsp white balsamic vinegar
- 1/3 cup homemade mayonnaise or top quality store-bought
- ¼ cup sour cream
- 1 Tbsp pickle relish
- 1½ tsp salt
- 1 Tbsp Creole mustard
- 2 tsp yellow mustard
- 1/8 tsp white pepper
- 1/8 tsp garlic powder
- Paprika and fresh parsley to garnish (optional)
Directions
1. Remove the yolks from the hard-boiled eggs and place them in a mixing bowl. Add the rest of the ingredients and beat with an electric mixer until smooth. Use a pastry bag to fill the egg whites with the yolk mixture. Sprinkle with the paprika and fresh parsley.
Notes
To peel hard-boiled eggs, gently crack the eggs in a few places and drop them into a bowl of cold water. Let them rest for at least thirty minutes. When removed, the shells will drop right off.
© 2006 Robert St. John
Nutritional Information
Nutrients per serving
This recipe serves 24.
64 kcal
2 % daily value
0 % daily value
1 % daily value
40 mg
4 mg
3 g
1 g
0 g
1 g
108 mg
120 mg
1 g
5 g
3 % daily value
