Appetizers
Deviled Eggs
Makes 20 servings
Deviled Eggs
Makes 20 servings
The quintessential hors d’oeuvre.
Nutritional information per serving:Calories 63 (77% from fat)
carb. 0g
pro. 3g
fat 5g
sat. fat 1g
chol. 94mg
sod. 135mg
calc. 14mg
fiber 0g
carb. 0g
pro. 3g
fat 5g
sat. fat 1g
chol. 94mg
sod. 135mg
calc. 14mg
fiber 0g
Ingredients
- 10 large hard-boiled eggs, cooled just enough to handle*
- 1⁄3 cup mayonnaise
- 1¼ teaspoons Dijon mustard
- 1¼ teaspoons fresh lemon juice
- 1¼ teaspoons Worcestershire sauce
- 2½ tablespoons capers, drained
- ½ teaspoon kosher salt
- 2 pinches freshly ground white or black pepper
Preparation
- 1. Peel the cooked eggs and carefully slice in
- half lengthwise. Place the egg white halves
- on a clean work surface.
- 2. Put the yolks into the work bowl of a food
- processor fitted with the metal chopping
- blade; process until no longer grainy, about
- 45 to 60 seconds.
- 3. Pulse in the remaining ingredients and
- process until smooth, about 45 seconds to
- 1 minute. Taste and adjust seasoning
- accordingly.
- 4. You may either carefully scoop the filling into
- the whites, or for a beautiful presentation, fit
- a pastry bag with a small star tip. Fill the
- pastry bag with the egg filling and pipe a
- large rosette onto each white in place of the
- yolk. Sprinkle with paprika before serving.
