Stuffed eggs are always welcome at a party. Stick with the classic (also known as deviled) or spice things up with one of the fantastic variations found below.
- Portion size 24 servings
- Credits : Canadian Living Magazine: January 2009
MethodArrange eggs in single layer in large deep saucepan; pour in enough cold water to come at least 1 inch (2.5 cm) above eggs. Cover and bring to boil over high heat. Immediately remove from heat; let stand, covered, for 20 minutes. Drain and run cold water over eggs until cooled. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
Gently tap eggs on counter to crack shells all over; peel off shells. Cut eggs in half lengthwise; scoop yolks into bowl. Set whites on serving platter; cover and set aside.
Classic Stuffing: Using fork, mash together egg yolks, mayonnaise, sour cream, mustard, salt and pepper. Using pastry bag fitted with 1-inch (2.5 cm) star tip or using spoon, squeeze egg mixture into whites.
Garnish: Sprinkle with paprika.
Nutritional facts Per piece: about
- Sodium 68 mg
- Protein 3 g
- Calories 56.0
- Total fat 5 g
- Cholesterol 95 mg
- Saturated fat 1 g
- Total carbohydrate trace
- Iron 2.0
- Folate 6.0
- Calcium 1.0
- Vitamin A 4.0