Tangy Deviled Eggs
Make delicious silky smooth tangy deviled eggs for all of your holiday entertaining. Deviled Eggs are one of the most popular holiday appetizer recipes.
Equipment
- Food Processor
- decorator bag
- star tip
Ingredients
- 12 Jumbo Hard boiled eggs
- 1 cup Miracle Whip (No Substitutions)
- 1 tablespoon yellow mustard
- 1 teaspoon salt
- ½ to 1 teaspoon ground black pepper
Instructions
- Peel, rinse and cut the hard-boiled eggs in half with a sharp knife.
- Put the whites on a plate or in a deviled eggs dish. Put the yolks in the bowl of a food processor.
- Place the cover on the food processor and pulse the eggs yolks for one or two minutes.
- Add the rest of the ingredients into the food processor bowl and turn it on low and let it mix for about 1 ½ minutes.
- Scrape down the inside bowl of the food processor and pulse it a couple more times.
- Fill the egg whites with a spoon or get fancy with a cake decorating bag and a star tip.
- Makes 24 deviled eggs
Video
Recipe Expert Tips
Recipe Expert Tips
- Chopping the yolks: You MUST use a food processor to chop up the egg yolks to get a completely smooth filling. Chopping the yolk in a food processor will chop it so fine that when you mix in the rest of the ingredients the deviled egg filling will be completely smooth. The yolks must be chopped finely before adding the Miracle Whip. To check you can slide the bowl of a spoon across the top of the filling to check for lumps.
- The filling: The deviled egg filling is done when the yolk is chopped completely and all of the ingredients are combined together.
- Buying the eggs: Buy the eggs a week in advance to prevent the shell from sticking to the egg whites as you peel them. The shell will stick if your eggs are too fresh before boiling.
- To hard boil an egg perfectly carefully place the raw eggs in a pot. Make sure there is room for the eggs to move around as they boil so they don't crack.
- Fill with the pot with cold water so the water is an inch or more over the eggs. Bring the eggs to a boil over a high heat. Allow the eggs to boil for 2 to 3 minutes. Turn the heat off, put a lid on the pot and move the pot off of the hot burner.
- Allow eggs to sit in the hot water for 15 to 20 minutes. The hot water will continue to cook the eggs and you will have lovely mustard yellow yolks. After Pour the hot water out of the pot and rinse with cold water until the eggs are cool and peel.
Nutrition
Serving: 2EggsCalories: 48kcalCarbohydrates: 2gProtein: 3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 94mgSodium: 219mgPotassium: 38mgFiber: 1gSugar: 1gVitamin A: 138IUVitamin C: 1mgCalcium: 14mgIron: 1mg
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