Deviled Eggs
The name of the dish implies a little heat, so it might be a fun experiment to add some chopped, jarred jalepenos in the stuffing. But for now, here’s the recipe that I stick to wholeheartedly, one that never fails.
Deviled Eggs
(makes 20-24 deviled egg halves)
10-12 hard boiled eggs
1/3 cup mayonnaise
2 tbspn yellow mustard
1 scallion, finely chopped
1/8 tspn salt
Dash black pepper
Once hard boiled eggs have cooled, carefully remove the shells. Slice each egg lengthwise with a shark knife, making clean halves. This can also be achieved with a thread of dental floss. Drop yolks into a bowl and set the whites hole side-up. Mix mayo, mustard, salt, pepper, and scallion with the yolks until blended well. Fill holes with yolk mixture. For a fancier presentation, pipe egg stuffing through a sheet of waxed paper twirled into a cone, with the end snipped off with scissors–makes a quick, disposable pastry tool, too.
Cost Calculator
1 dozen eggs: $1.29
1 scallion (in bunch of 6 for $0.99): $0.22
1/3 cup mayonnaise: ≈ $0.10
2 tbspn mustard: ≈ $0.10
Total: ≈ $1.71
Health Factor
Three brownie points – you’ll gain some protein from this appetizer, for the cost of minimal fats and some cholesterol.
October 1st, 2006 at 11:43 pm
[...] Deviled Eggs [...]
March 23rd, 2007 at 3:42 pm
i love this site it is soooooooooo informative when it comes to preparing receipes. if ever in chicago check us out. i am going to try your dishes tonite at least 2.
June 27th, 2008 at 2:27 pm
[...] Deviled Eggs from Not Eating out in New York [...]
October 5th, 2008 at 6:49 pm
I love deviled eggs and this recipe is so easy to make that’s why i love this website.
August 4th, 2009 at 4:57 am
Very nice post on nutrition. Hope to learn more from you.