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FrecklFluf’s Deviled Eggs

Posted by Solitary Dancer on April 6, 2006

FrecklFluf’s Deviled Eggs

Who doesn’t love deviled (or devilled) eggs? No one! Okay, hardly anyone. And according to my friend Michael, I make the best deviled eggs on the planet. Really, when I make them, I just throw stuff in, but I tried to figure out the measurements last time and came up with this:

12 eggs
1/2 c. mayonnaise
1/2 tsp. yellow mustard
1/2 tsp. Dijon mustard
1/2 tsp. apple cider vinegar
1/2 tsp. Splenda
1/2 tsp. sea salt (or just plain salt)
1/4 tsp. white pepper (black pepper is OK too)
1/8 tsp. paprika

1. Put the eggs in a pan of cold water to cover. Bring to a boil, and boil for one minute. Remove from heat and let sit in the hot water for 10 minutes.

2. In the meantime, prepare a bowl of ice water. After the 10 minutes are up, place the eggs into the ice water for five minutes. Remove and peel immediately.

3. Halve the eggs, and place the yolks into a bowl. Mash with a fork. Mix in all other ingredients except the paprika.

4. Pipe the filling into the whites and sprinkle with the paprika.

I know everyone can boil eggs, but I think you will be pleasantly surprised at the results using the method in the recipe. (I got it from Cook’s Illustrated, a wonderful magazine.) Also, this filling is very tweakable; my husband’s family, for instance, inexplicably likes sweet deviled eggs, so I add a bit more sweetener for them. Some people might prefer them more mustard-y, which is easy to remedy. Enjoy!


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