Southern Flair Deviled Eggs

Southern Flair Deviled Eggs
Southern Flair Deviled Eggs

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

servings

Ingredients

  • 12

    eggs room temperature

  • 2

    tablespoons butter room temperature

  • 1/2

    tablespoon prepared mustard

  • 1/2

    small white onion grated

  • Salt to taste

  • Freshly-ground black pepper to taste

  • Cayenne to taste

  • 1/2

    tablespoon any four of the following:

  • Finely-chopped or ground cooked country

  • ham or shrimp;

  • Anchovy paste;

  • Curry powder;

  • Chopped fresh herbs;

  • Freshly-grated parmesan;

  • Drained capers;

  • Chopped pitted black olives;

  • Chopped pitted green olives;

  • Splenda sweet pickle relish

  • Paprika if desired

Directions

Place the eggs in a large pot, cover with cold water and bring to a boil. Immediately cover pot and turn off heat. Let stand for 15 minutes, then drain eggs and plunge into cold water. Tap eggs to crack all over, then peel and dip in cold water to remove any bits of shell. Slice each egg in half. Transfer yolks to a mixing bowl and mash them with the butter, mustard and onion. Season with salt, pepper and cayenne. Divide mixture into four small bowls and season each batch differently with one of your chosen fillings. Stuff the filling into the whites. Dust with paprika if desired. (You can garnish with little bits of the flavoring in the filling if you like.) Cover eggs with plastic wrap and chill before serving. This recipe yields 24 egg-halves; 1 to 2 carb grams per serving (depending on chosen fillings).

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: