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Double deviled eggs
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| Artist: |
_ |
| Categories: |
Appetizers, Eggs |
| Yield: |
24 |
| Rating: |
0 |
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Ingredients:
| 12
| large | Eggs, hard cooked | | | , peeled | | 1/2
| cup | Mayonnaise | | | - may be reduced-calorie | | 2
| tsp | Dijon-style mustard | | 1/2
| tsp | Ground white pepper | | 2
| | Jalapeno peppers | | | , seeded & finely diced | | 2
| tbsp | Sweet pickle relish | | | Fresh cilantro, for garnish |
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Procedures:
| 1 | Halve the eggs lengthwise. | | 2 | Remove the yolks and in a small bowl mash them with the mayonnaise and mustard. | | 3 | Stir in the remaining ingredients. | | 4 | Taste for seasoning; adding salt or pepper if desired. | | 5 | Transfer yolk mixture to a quart-sized self-sealing plastic bag. | | 6 | Snip off a small part of one corner, and use the bag as a pastry bag to pipe the filling into the egg white halves. | | 7 | Place eggs on a serving tray, cover and refrigerate until serving (up to one day). | | 8 | Garnish eggs with fresh cilantro sprigs. | | 9 | Makes 12-16 servings. |
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