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Mustardy Deviled Eggs
from EE FOB-ch2
by aelion
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1–3 Prep 5 min Cook 5 min Serves 6
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A good deviled egg is a perfect bite-size appetizer. What makes this rendition stand out is a little bit of piquant Dijon mustard, mixed with just a touch of white vinegar. Make these up to 4 hours ahead and store in the fridge.
6 large eggs 3 tbsp reduced-fat mayonnaise 1½ tsp Dijon mustard 1 tsp distilled white vinegar ¼ tsp hot pepper sauce ¼ tsp black pepper, plus more for garnish ⅛ tsp salt 1. In a medium saucepan, add the eggs and enough cold water to cover them by at least 1 inch and bring to a boil. Immediately remove the saucepan from the heat. Let stand, covered, for 12 minutes. Pour off the water and rinse the eggs under cold running water until slightly cooled.
2. Peel the eggs, then cut lengthwise in half. Remove the yolks and transfer to a small bowl Using a fork, mash the yolks until smooth. Add the mayonnaise, mustard, vinegar, hot pepper sauce, black pepper, and salt and stir until combined well.
3. Spoon the yolk mixture into a small resealable plastic bag and snip off 1 bottom corner or spoon into a pastry bag fitted with a star-shaped tip. Pipe the yolk filling evenly into the egg halves.
4. Arrange the deviled eggs on a platter. Garnish with black pepper. Serve immediately, or cover loosely and refrigerate for up to 4 hours. Let stand for 15 minutes at room temperature before serving for the best flavor.
Per serving (2 deviled egg halves) 98 Cal, 7 g Total Fat, 2 g Sat Fat, 201 mg Sod, 1 g Total Carb, 0 g Sugar, 0 g Fib, 6 g Prot.
See photograph on page 47.
