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Foolproof Deviled Eggs

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Ingredients

Adjust Servings:
6 large eggs
2 tablespoons mayonnaise
1 tablespoon sour cream
1/2 teaspoon distilled white vinegar
1/2 teaspoon spicy brown mustard (gulden's)
1/4 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon pepper

Nutritional information

95.6
Calories
61 g
Calories From Fat
6.8 g
Total Fat
2 g
Saturated Fat
188.3 mg
Cholesterol
160.6 mg
Sodium
1.8 g
Carbs
0 g
Dietary Fiber
0.8 g
Sugars
6.4 g
Protein
53g
Serving Size

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Foolproof Deviled Eggs

Features:
  • Gluten Free
Cuisine:

Yummy!!! Made as written only topping with some fresh chopped chives. Wouldn't change a thing. Definately will make again. Thank you! Made for My 3 Chefs June 2012 tag game.

  • 60 min
  • Serves 6
  • Easy

Ingredients

Directions

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Foolproof Deviled Eggs, Cook’s Country, Yummy!!! Made as written only topping with some fresh chopped chives Wouldn’t change a thing Definately will make again Thank you! Made for My 3 Chefs June 2012 tag game , Cook’s Country


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Steps

1
Done

Place the Eggs in a Medium Saucepan; Add Water to Cover by 1 Inch, and Bring to a Boil Over High Heat.

2
Done

Remove the Pan from the Heat, Cover, and Let Stand 10 Minutes.

3
Done

Meanwhile, Fill a Medium Bowl With 1 Quart Water and 1 Dozen Ice Cubes.

4
Done

Pour Off the Water from the Saucepan and Gently Shake the Pan Back and Forth to Crack the Shells.

5
Done

Transfer the Eggs to the Ice Water With a Slotted Spoon and Let Cool 5 Minutes.

6
Done

Peel the Eggs and Slice in Half Lengthwise; Transfer the Yolks to a Fine-Mesh Sieve.

7
Done

Use a Spatula to Press the Egg Yolks Through the Sieve and Into a Bowl.

8
Done

Add the Remaining Ingredients, Mashing the Mixture Against the Side of the Bowl Until Smooth.

9
Done

Arrange the Whites on a Serving Platter.

10
Done

Add the Egg Yolk Mixture to One Corner of a Large Plastic Storage Bag and Twist the Bag to Keep the Filling in the Corner.

11
Done

Snip Off About 1/2 Inch of the Corner of the Bag and Squeeze the Filling Into the Egg Whites, Mounding the Filling Just Above the Whites.

12
Done

Serve Immediately (the Deviled Eggs Can Be Made Up to 2 Days Ahead; Wrap the Peeled Egg White Halves Tightly With a Double Layer of Plastic Wrap and Place the Filling in a Zip-Lock Plastic Bag, Squeezing Out All the Air; Refrigerate Until Ready to Fill and Serve).

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Wren Vargas

Dessert diva known for her elegant and sweet creations.

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