1. Place eggs in a single layer in large (4-quart) suacepan; add cold water to cover by about 1 inch. Quickly bring water just to boiling. Remove pan from heat; cover. Let eggs stand, covered, 20 minutes. Immediately run cold water over eggs or place them in ice water until completely cooled. Remove shells.
2. Cut eggs in half lengthwise. Carefully remove yolks to large bowl. Finely chop yolks with pastry blender or mash with fork. Stir in mayonnaise, mustard & vinegar until well blended. Season to taste with salt & black pepper.
3. Place yolk mixture in Easy Accent Decorator fitted with open star tip. Pipe mixture into whites. Fill Chilzanne Rectangle Server with deviled eggs. Refrigerate at least 30 minutes to allow flavors to blend.
Curried Deviled Eggs - Stir in 3/4 teaspoon ground curry powder to egg yolk mixture; mix well. Proceed as recipe directs.
Southwest Deviled Eggs - Stir in 3/4 teaspoon ground cumin to egg yolk mixture; mix well. Proceed as recipe directs.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (33g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 49 (70%)|
|Amt Per Serving||% DV|
|Total Fat 5.5g||7 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 95.6mg||29 %|
|Sodium 131.8mg||5 %|
|Potassium 31.2mg||1 %|
|Total Carbohydrate 2.5g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 2.5g|
|Protein 2.9g||4 %|
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Calories per serving: 70
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