Appetizers

Deviled Eggs

Makes 20 servings

View Recipe

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
  1. Deviled Eggs-1
  1. Deviled Eggs-1

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. 1. Peel the cooked eggs and carefully slice in
  2. half lengthwise. Place the egg white halves
  3. on a clean work surface.
  4. 2. Put the yolks into the work bowl of a food
  5. processor fitted with the metal chopping
  6. blade; process until no longer grainy, about
  7. 45 to 60 seconds.
  8. 3. Pulse in the remaining ingredients and
  9. process until smooth, about 45 seconds to
  10. 1 minute. Taste and adjust seasoning
  11. accordingly.
  12. 4. You may either carefully scoop the filling into
  13. the whites, or for a beautiful presentation, fit
  14. a pastry bag with a small star tip. Fill the
  15. pastry bag with the egg filling and pipe a
  16. large rosette onto each white in place of the
  17. yolk. Sprinkle with paprika before serving.

This recipe was prepared with

Egg Cooker

Egg Cooker

$49.95

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