Big Game Deviled Eggs
12 large hard-boiled EGGS, peeled 1/4 cup mayonnaise 1/4 cup sour cream 1 Tbsp. Dijon mustard 1 Tbsp. fresh lemon juice 1/4 tsp. salt 1/4 tsp. pepper 2 Tbsp. finely chopped fresh dill OR chives Food dye and distilled white vinegar for coloring egg whites (see below) TOPPERS: Chives, crabmeat & fresh dill, small cooked shrimp & chives, smoked salmon, capers & chives, diced red bell peppers & Italian parsley, steamed asparagus tips, OPTIONALS
Yields: 20 appetizers
- Nutritional Information
Per serving: 1/20th Recipe
(does not include optional toppings)
Total fat: 8 g
Saturated fat: 2 g
Polyunsaturated fat: 2 g
Monounsaturated fat: 3 g
Cholesterol: 189 mg
Sodium: 128 mg
Carbohydrates: 1 g
Fiber: 0 g
Sugar: 1 g
Protein: 6 g
Vitamin A: 79 mcg
Vitamin D: 1 mcg
Folate: 23 mcg
Choline: 148 mg
Calcium: 29 mg
Iron: 1 mg
Potassium: 69 mg
This recipe is an excellent source of choline and a good source of protein.
CUT eggs lengthwise in half. REMOVE yolks to medium bowl. RESERVE 20 white halves. Finely CHOP remaining 4 white halves.
MASH yolks with fork. ADD chopped whites, mayonnaise, sour cream, mustard, lemon juice, salt and pepper; mix well. ADD dill; mix well. Refrigerate, covered.
COLORING EGG WHITES: PLACE egg whites in glass jars or tall glasses. For each color, COMBINE 1 cup hot water, 1 Tbsp. white vinegar and desired food coloring.
Maroon: 2 tsp. red + 5 drops yellow + 2 drops black; let sit 5 to 10 minutes.
Blue/Dark Blue: 1 1/2 tsp. neon blue + 1/2 tsp. + 20 drops neon purple; let stand 2 to 3 minutes for brighter blue and 5 to 6 minutes for darker blue.
Green: 3/4 tsp. + 5 drops green + 10 drops yellow; let stand 8 to 10 minutes.
Orange: 1/2 tsp. red + 1/4 tsp. yellow; let stand 10 minutes.
POUR coloring mixture over egg whites to cover completely. Let stand 2 to 10 minutes to achieve desired color.
REMOVE colored egg whites from dye mixture with slotted spoon; pat dry with paper towels. SPOON 1 heaping Tbsp. yolk mixture into each egg white half. GARNISH football eggs with chive laces or other toppers, as desired. REFRIGERATE until serving.
Easy 12-Minute Method for Hard-Boiled Eggs: Place eggs in a saucepan large enough to hold them in a single layer. Add cold water to cover the eggs by 1 inch. Heat over high heat just to boiling. Remove from the burner. Cover pan. Let eggs stand in hot water for about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra-large eggs). Drain. Shock the eggs in a bowl of ice water to cool them immediately. Hard-boiled eggs are easiest to peel right after cooling.
- Deviled eggs can be made up to 12 hours ahead. Refrigerate, covered.
- No-mess method: Combine filling ingredients in 1-quart plastic food-storage bag. Press out air and seal bag. Press and roll bag with hand until mixture is well blended. Push filling toward bottom corner of bag. Snip off about 1/2-inch of corner. Squeeze filling from bag into egg whites.
- Tailgate tip: Prepare filling in plastic bag, as above. Carry whites and yolk mixture separately in cooler. Fill eggs on the spot, pressing filling out of snipped corner of bag.
- Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief “breather” allows the eggs time to take in air, which helps separate the membranes from the shell.
- Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.