Yummy-Scrummy Deviled Eggs |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 24 |
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I love deviled eggs—who doesn't?—and have made them for years. This recipe just sort of evolved over time. I used to use sugar in it, but now I'm doing low-carbing and use Splenda instead. Ingredients:
12 eggs |
1/2 cup mayonnaise |
1/2 teaspoon yellow mustard |
1/2 teaspoon dijon mustard |
1/2 teaspoon apple cider vinegar |
1/2 teaspoon splenda sugar substitute |
1/2 teaspoon sea salt |
1/4 teaspoon white pepper |
1/8 teaspoon paprika |
Directions:
1. Put eggs in a pan of cold water.
2. Bring to a boil, and boil for 1 minute.
3. Remove from heat and let sit in the pan of hot water for 10 minutes.
4. In the meantime, partially fill a bowl with ice water.
5. Place the eggs in the ice water for five minutes.
6. Remove and peel.
7. Halve the eggs and place the yolks into a bowl.
8. Mash them with a fork.
9. Mix in all other ingredients except paprika.
10. Pipe the filling into the egg whites, and sprinkle with paprika. Yum!
11. Note: Sugar, of course, can be used instead of Splenda. In this recipe, though, you won't notice a difference in taste.
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