Traditional Deviled Eggs
Sometimes I have to force myself to stick to the traditional. I had a picnic lunch with my family recently and was excited to fulfill my dad’s request for deviled eggs.
I found recipes for deviled eggs with olives. Curried deviled eggs. Crabmeat stuffed deviled eggs. Eggs with pickles as the secret ingredient. It seems as if chefs have turned this appetizer into a vehicle to try just about any flavor combination.
I was oh-so-tempted to try one of the creative recipes. We all know what regular-old-deviled eggs taste like, after all.
But I decided to stick with tradition and use good old Betty Crocker as a guideline for these treats. Especially since the chicken salad I was bringing to accompany the eggs was anything but traditional.
And these eggs were just like you’d expect from a traditional deviled egg recipe. Slightly tangy and just darn delicious.
One year ago: Apple Cake
Traditional Deviled Eggs (adapted from Betty Crocker)
6 hardcooked, boiled eggs
3 T light Miracle Whip
1 teaspoon vinegar
1 teaspoon prepared dijon mustard
1/8 teaspoon salt
Boil eggs. Cool in bowl with ice and water. Slice in half and gently remove yolks. Combine yolks with remaining ingredients. Spoon back into halved whites. Sprinkle with paprika, if desired.
Total Fat 3.0 g
Cholesterol 107.1 mg
Sodium 73.9 mg
Potassium 32.4 mg
Total Carbohydrate 0.9 g
Protein 3.2 g