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Spicy Deviled Eggs
Spicy Deviled Eggs
YIELD Makes 12 deviled eggs
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INGREDIENTS
| 6 | eggs |
| 3 | tablespoons heavy cream |
| 1 | green onion, finely chopped |
| 1 | tablespoon white wine vinegar |
| 2 | teaspoons Dijon mustard |
| 1/2 | teaspoon curry powder |
| 1/2 | teaspoon hot pepper sauce |
| 3 | tablespoons crisply cooked chopped bacon |
| 1 | tablespoon chopped fresh chives or parsley, for garnish |
PREPARATION:
- Place eggs in small saucepan; cover with cold water. Bring to a boil over high heat. Cover and remove from heat. Let stand 15 minutes. Drain; rinse under cold water. Peel eggs; cool completely.
- Slice eggs in half lengthwise. Remove yolks to small bowl; set whites aside. Mash yolks with fork. Stir in cream, onion, vinegar, mustard, curry powder and pepper sauce until blended.
- Spoon or pipe egg yolk mixture into centers of egg whites. Arrange eggs on serving plate. Sprinkle bacon over eggs. Garnish with chives, if desired.
This recipe appears in:
Meat
NUTRITIONAL INFORMATION:
| Serving Size: | 2 deviled eggs |
| Sodium | 85 mg |
| Protein | 6 g |
| Fiber | <1 g |
| Carbohydrate | <1 g |
| Cholesterol | 218 mg |
| Saturated Fat | 2 g |
| Total Fat | 6 g |
| Calories from Fat | 67 % |
| Calories | 89 |
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