Spicy Deviled Eggs the Editors of Publications International, Ltd.
Spicy Deviled Eggs
Makes 12 deviled 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|
- 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.
|Serving Size:||2 deviled eggs|
|Saturated Fat||2 g|
|Total Fat||6 g|
|Calories from Fat||67 %|
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