Deviled Eggs

Rating: 
Main Dishes D-02
Makes: 25 or 50 Servings
Fresh large eggs
25 each
50 each

1. Place eggs in a large pot and cover with cold water. Bring to a boil and simmer for 10 minutes. Drain and rinse in cold water. Refrigerate until cool.

2. Peel eggs and cut in half. Remove yolks and place in a separate bowl.

Reduced calorie salad dressing
7 oz
¾ cup 2 Tbsp
14 oz
1 ¾ cups

3. Mash egg yolks, adding salad dressing or mayonnaise, vinegar, both mustards, sugar and salt.

OR
OR
OR
OR
OR
Lowfat mayonnaise
7 oz
¾ cup 2 Tbsp
14 oz
1 ¾ cups
White vinegar
1 tsp
2 tsp
Dry mustard
1 tsp
2 tsp
Prepared yellow mustard
1 ½ tsp
1 Tbsp
Sugar
2 Tbsp
¼ cup
Salt
1 tsp
2 tsp

4. Place ½ oz (1 Tbsp) of yolk mixture in each egg white half.

5. Cover. Hold at 40 degrees F or colder. Portion is 2 half eggs.

Serving

2 halves provide 1 large egg or the equivalent of 2 oz of cooked lean meat.
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