Everyone loves deviled eggs, and they will shout for joy when they see these tasty little "footballs."
20 min Prep Time | Yield: 10 servings, 2 halves each
Deviled eggs can be made up to 12 hours ahead. Refrigerate, covered.
Tailgate tip: Prepare filling in plastic bag, as above. Carry whites and yolk mixture separately in cooler. Fill eggs on the spot, pressing filling out of snipped corner of bag.
Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief “breather” allows the eggs time to take in air, which helps separate the membranes from the shell.
Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.
To peel a hard-boiled egg: Gently tap egg on countertop until shell is finely crackled all over. Roll egg between hands to loosen shell. Starting peeling at large end, holding egg under cold running water to help ease the shell off.
No-mess method: Combine filling ingredients in 1-quart plastic food-storage bag. Press out air and seal bag. Press and roll bag with hand until mixture is well blended. Push filling toward bottom corner of bag. Snip off about 1/2-inch of corner. Squeeze filling from bag into egg whites.
Nutritional Information Per Serving Calories: 61 Total Fat: 4 g Saturated fat: 1 g Polyunsaturated fat: 1 g Monounsaturated fat: 1 g Cholesterol: 114 mg Sodium: 121 mg Carbohydrates: 2 g Dietary Fiber: 0 g Protein: 4 g
Vitamin A: 187.9 IU Vitamin D: 25 IU Folate: 14.7 mcg Calcium: 20.3 mg Iron: 0.5 mg Choline: 89.1 mg
Recipe and photo credit (used with permission): The American Egg Board