Quality Egg Recipes
Ever-So-Easy Deviled Eggs
(6 appetizer servings)
- 6 hard-cooked eggs*
- 1/3 cup (2.66 oz.) reduced-fat sour cream
- 1/3 cup (1.33 oz.)
reduced-fat shredded cheese with taco seasoning or Cheddar
cheese
- 3 tablespoons minced
green onions with tops
- Additional minced green onions,
optional
- Pimiento strips or parsley leaves, optional
Cut eggs in half lengthwise.
Remove yolks. Set whites aside. Mash yolks with fork.** Stir
in sour cream, cheese and 3 tablespoons onions. Refill whites,
using 1 heaping tablespoon yolk mixture for each egg half.
Garnish with additional onions and pimiento, if desired.
Chill to blend flavors.
*To hard-cook: place eggs in single layer
in saucepan. Add enough tap water to come at least 1 inch
above eggs. Cover. Quickly bring just to boiling. Turn
off heat.
If
necessary, remove pan from burner to prevent further boiling.
Let eggs stand, covered, in the hot water, 15 minutes for
Large
eggs (about
18 minutes for Extra Large eggs and about 12 minutes for
Medium). Immediately run cold water over eggs or place
them in ice water until completely cooled. To remove shell:
crackle it by tapping gently all over. Roll egg between hands
to
loosen
shell.
Then peel, starting at large end. Hold egg under running
cold water or dip in bowl of water to help ease off shell.
**
To use bag method: place yolks in 1-quart plastic food storage
bag. Add sour cream, cheese and 3 tablespoons onions. Press
out air. Close
bag. Knead until yolk mixture is thoroughly blended.
Push yolk mixture toward corner of bag. Snip off about 1/2
inch
of bag
corner. Squeezing bag gently, fill reserved whites with yolk
mixture. Garnish and chill as above. |
