DEVILED EGGS
8 eggs
1/2 cup mayonnaise
1/2 tsp. dried hot mustard
1/4 tsp. salt
1/4 tsp. pepper
8 dashes hot-pepper sauce
1 tsp. pickle relish
parsley flakes
paprika
Carefully place eggs in a large pot. Cover with cold water and bring just to a boil. Cover, remove from heat and let stand 12 minutes; drain.
Peel eggs, cut into halves and remove yolks with a spoon. Mash yolks with the mayonnaise, mustard, salt, pepper, and hot sauce. Stir in the pickle relish.
Fill cavities of the egg whites with the yolk mixture. Sprinkle half with parsley and the other half with paprika.
Makes 16 halves. 88 calories per 1/2 egg
8 eggs
1/2 cup mayonnaise
1/2 tsp. dried hot mustard
1/4 tsp. salt
1/4 tsp. pepper
8 dashes hot-pepper sauce
1 tsp. pickle relish
parsley flakes
paprika
Carefully place eggs in a large pot. Cover with cold water and bring just to a boil. Cover, remove from heat and let stand 12 minutes; drain.
Peel eggs, cut into halves and remove yolks with a spoon. Mash yolks with the mayonnaise, mustard, salt, pepper, and hot sauce. Stir in the pickle relish.
Fill cavities of the egg whites with the yolk mixture. Sprinkle half with parsley and the other half with paprika.
Makes 16 halves. 88 calories per 1/2 egg
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