Set eggs in a single layer in a medium-large
pot. Water should cover eggs by one to two
inches. Bring the water to a full boil, and
cover the pot. Turn off the stove, remove the
pot from the burner, and let it stand, covered,
for 12 minutes (set a timer). Using tongs,
remove baked eggs from muffin tin and place in
ice bath, (or run under really cold water for
at least 2-3 minutes, or until completely
cool). Dry off eggs. Hit egg on side of a bowl,
or counter top to crack the shell. Remove peel.
Cut eggs in half and remove yolks. Save three
of the yolks. (You could save the rest for egg
salad!) Place the three yolks into a small
bowl. Mash the yolks, breaking them up with a
fork until they are smooth. Add the rest of the
ingredients for the filling to the bowl, and
mix until mixture is completely smooth and
creamy.
Place filling into a piping bag, or a ziplock
bag, with the tip cut off. Pipe filling into
the center of each egg white, distributing
filling evenly among the egg whites. Top with
optional toppings if desired. Enjoy right away,
or keep refrigerated until ready to serve.
Originally Submitted
1/27/2016
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