Lynda'S Deviled Eggs
Ingredients
Instructions
- Slice eggs lengthwise, slipping yolks into a separate bowl.
- (I set aside the egg halves that didn't come out perfectly and dice them for use in the egg salad mix.) Add onion, turmeric, dill weed, salt/pepper, about half of the paprika.
- Use a fork to loosen the egg yolks and blend with other ingredients before adding any moisture.
- This helps avoid those lumps of unmixed yolk you sometimes find.
- Add gherkins and juice.
- Add moisture: 1/4 cup mayo and approximately 2 tablespoons mustard to start; mix well.
- (I operate on the principle that you can always make a mix more moist, but taking it out is very hard!).
- Taste.
- Adjust moisture to your preference, using mayo, mustard or pickle juice- whichever is most needed.
- Scoop into egg white halves, top with paprika, chill before serving.
Nutrition & Diet Analysis (per serving)
546
kcal
27% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).