Snack

Classic Deviled Eggs is for Snack.

Classic Deviled Eggs takes 97 minutes to prepare.

Classic Deviled Eggs takes several minutes to cook.

Classic Deviled Eggs makes 12 servings.

The ingredients for Classic Deviled Eggs are:

1/2 Dozen Eggs (8 works best)
1/4 cup Light Mayo or Salad Dressing
1/2 teaspoon dry ground mustard
1/2 teaspoon white vinegar
1 1/8 teaspoons of salt
1/4 teaspoon ground black pepper
Paprika for garnish
Sandwich Bag (thicker the better)
Scissors

Here is how you make Classic Deviled Eggs:

Rest eggs on sides for 8 hours. Remove from fridge 30 minutes prior to cooking. Fill large enough pot so that eggs are spaced and covered by roughly 1 inch of cold water. Cover with lid and set burner to high or second highest for gas. Bring pot to boil, about 6 minutes. Once water has large bubbles and steam, remove from burner. POT WILL BE EXTREMELY HOT. Allow eggs to churn in boiling water for several minutes. ((Fact: Egg white solidifies between 140° - 149° F and the yolk coagulates between 149° - 157° F, much less than the boiling point of water at 212° F.)) After moving the pot, sprinkle 1 tsp of salt over the water and eggs, no stirring is necessary. Replace lid and allow eggs to sit for 30 minutes. Rapidly cooling the eggs will ensure that the greenish ring doesn’t form around the yolk. Use a separate bowl of ice water large enough to full cover all eggs. Carefully use tongs to transfer eggs and leave to cool for 20 minutes.To peel egg, first take the egg and give it a few gentle taps on a hard surface, too much will crack the whites. Gently, keep tapping until the shell is fractured-looking all over. The shell will look very broken but will start to see a white membrane underneath still holding the shell in place. Place cracked egg back into the ice water. Allow eggs to sit for an additional 10 minutes. After cracking all eggs and placing them back, it should be time to remove the shell of the first – keep track of where your eggs are placed. Take the egg and roll it between your palms under cold running water. The shell and membrane should slip off, if not pick small bits of shell of with your fingernail.Place peeled eggs in fridge for 30 minutes. Once cooled use a knife with a clean (not serrated) edge, cut cleanly through the center of each egg. Slice eggs and return the halved to your plate.Empty ice bowl and with a gentle, but firm, pressure give each egg half a squeeze from both sides. The yolk should pop out easily or use a small spoon to assist in scooping out. Mash together yolks with fork. Mash into fine powder with no large clumps. Add all ingredients except Paprika now and mix well with fork for minimum of 1 minute. Mixture should be well blended and nice uniform look. Adding an additional tablespoon of Mayo or Salad Dressing will make mixture gooier.Using a Sandwich bag, freezer or something thick is best and won’t explode the sides, spoon all of mixture into bag. Once full snip a small corner of the bag to create the “pastry tip”. Squeeze the filling from your baggie and fill shells. Once finished sprinkle lightly with Paprika garnish.For best results return finished eggs to fridge for a couple hours. Eggs store safely for up to one day.Number of Servings: 12Recipe submitted by SparkPeople user JENN_N_ROB.

The nutritional information for Classic Deviled Eggs is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 55.1

• Total Fat: 2.7 g
• Cholesterol: 106.9 mg
• Sodium: 414.5 mg
• Total Carbs: 3.5 g
• Dietary Fiber: 0.2 g
• Protein: 3.3 g