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Deviled Eggs

  • 20servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, H, C
MineralsFluorine

Ingredients Jump to Instructions ↓

  1. 10 Hard-boiled eggs

  2. 1/4 cup 59ml Spicy brown mustard

  3. 3 tablespoons 45ml Mayonnaise

  4. 1 teaspoon 5ml White-wine vinegar

  5. 1/4 teaspoon 1 1/3ml Hot sauce

  6. 3 tablespoons 45ml Minced fresh parsley leaves

  7. 1 tablespoon 15ml Drained bottled capers

  8. 2 tablespoons 30ml Water - (to 3 tbspns)

Instructions Jump to Ingredients ↑

  1. Halve the eggs lengthwise, force the yolks through a fine sieve bowl, and stir in the mustard, the mayonnaise, the vinegar, the hot sauce, the parsley, and the capers. Stir in enough of the water to reach the desired consistency, add salt and pepper to taste, and mound the filling in the egg whites.

  2. This recipe yields 20 deviled egg halves.

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