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Southern
The World's Last Deviled Egg

Photo by: Shutterstock, stock photo of a similar dish.
Comments: 2
 

Recipe

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 (% daily value)

This recipe serves 24.

64kcal (3%)
120mg (5%)
1g
0g
5g (8%)
0g
1g (7%)
2g
2g
108mg (36%)
1g
3g
4mg
40mg
42mcg RAE (1%)
0mg (0%)
17mg (2%)
0mg (3%)
 

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  • I Mills

    01.11.13 Flag comment

    To perfectly hard-cook eggs: Place eggs in a single layer in the bottom of a medium or large saucepan with a heavy, heat-retaining base and a tight-fitting lid. Add enough cold water to completely immerse the eggs (by about 1/2" to 3/4"). Do not cover the pan yet. Bring the water to a full rolling boil over medium-high heat. As soon as the water reaches a full boil, turn off the heat and cover tightly, leaving the pan on the burner. Set a timer for ten minutes. At the end of that time, pour out the hot water, fill the pan with cold water, wait a few minutes, and change the water again. I've been using this method for years and the eggs are perfect every time. It's important not to have too many eggs for the size of the pan; if necessary, cook them in batches, otherwise the yolks may be underdone.

  • Gery Bargen

    12.14.12 Flag comment

    I don't want to push 'Humpty-Dumpty" off the wall but this recipe has got to be the last egg standing when it comes to Deviled Eggs ! It's that good and, has everything going for it; presentation, flavor and simplicity. And as a bonus it also comes with a tip for removing the shell without scarring up the white vessel that will contain the scrumptious filling.

 

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