Devilish Eggs

A few small changes, such as using Dijon-style mustard instead of yellow mustard and adding sour cream, ham, and green onion, make an old favorite devilishly good.

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4.5 by 8 people

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  • Makes: 24 egg halves
  • Start to Finish: 35 mins

Devilish Eggs

Reviews (0)

4.5 by 8 people

Rate This!

Directions

  1. Halve Hard-Cooked Eggs lengthwise and remove yolks. Set whites aside. Place yolks in a food processor. Add mayonnaise, sour cream, and mustard. Cover and process until smooth. (Or place yolks, mayonnaise, sour cream, and mustard in a medium mixing bowl and beat with an electric mixer on medium speed until smooth.) Stir in ham and finely chopped green onion. Season to taste with salt and pepper.
  2. Stuff egg white halves with yolk mixture. Cover and chill until serving time. Garnish with sliced green onion and thyme sprigs.

From the Test Kitchen

*Hard-Cooked Eggs:

Place eggs in a single layer in an extra-large saucepan or Dutch oven (do not stack eggs). Add enough cold water to cover the eggs by at least 1 inch. Bring to a rapid boil over high heat (water will have large rapidly breaking bubbles). Remove from heat, cover, and let stand for 15 minutes; drain. (If you have extra-large eggs, let them stand in the boiled water for 18 minutes.) Run cold water over the eggs or place them in ice water until cool enough to handle; drain. To peel eggs, gently tap each egg on the countertop. Roll the egg between the palms of your hands. Peel off eggshell, starting at the large end.

Make-Ahead Directions:

Prepare stuffed eggs as directed. Place in an airtight container and chill in the refrigerator for up to 24 hours.

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Nutrition Facts (Devilish Eggs)

  • Per serving:
  • 60 kcal ,
  • 5 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 107 mg chol. ,
  • 96 mg sodium ,
  • 3 g pro.
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8 Ratings

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