Ingredients for Angelic Deviled Eggs
- 1 dozen large eggs
- 1/4 cup low fat mayonnaise
- 1 1/2 teaspoons Dijon mustard
- 1 1/2 teaspoons fresh dill, chopped
- 1 tablespoon shallot, minced
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/8 teaspoon fresh ground pepper
- 2 teaspoons capers, drained
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How to Make Angelic Deviled Eggs
- Place 1 dozen large eggs in a single layer in a large pot.
- Cover the eggs with cold water by about an inch.
- Bring the water to a rolling boil over high heat.
- Once boiling, immediately remove from heat, cover the pot, and let the eggs sit in the hot water for 15 minutes.
- After 15 minutes, drain the hot water and run the pot under cold water for several minutes until the eggs are completely cool.
- Gently tap the eggs all over to create cracks in the shell.
- Peel the eggs under cold running water for easier peeling.
- Carefully cut each egg in half lengthwise using a sharp knife.
- Remove the yolks and place them in a food processor.
- Add the mayonnaise, Dijon mustard, chopped dill, minced shallots, paprika, salt, and pepper to the food processor.
- Process until the mixture is completely smooth and creamy.
- Spoon or pipe the yolk mixture back into the egg white halves.
- Garnish each deviled egg with a few capers and a sprinkle of extra chopped dill.
- Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
1g
Fat
4g
Carbs
0g
