Having a quality dish to pass can be a stressful situation during this holiday time.
Adding to the difficulty can be our difficult economy in trying to keep the cost of these dishes within budget. Deviled Eggs certainly fulfill both of these requirements. Tasty and nutritious, simple to prepare and easy on the budget, you will get 24 of these beautiful eggs from today's recipe.
When making hard-boiled eggs there are a couple of tips that you may want to keep in mind. First of all you may place a dozen eggs in your large pot and cover with cold water.
Put the lid on and bring it to a full boil, at this time turn off the heat and let it sit for 15 minutes. Now the eggs need to be submerged in an ice water bath. But before you do drain the water out of the pot and gently shake it back and forth, very lightly, beginning to crack the edges of the eggs. Now remove the eggs from the pot and submerge them in a bowl of ice water. After about 20 minutes the shells should be easily removed from the hard-boiled eggs.
Deviled EggsYield 24
One dozen eggs, hard-boiled1/2 cup sour cream3 oz cream cheese, room temperature3 Tbl mayonnaise1 Tbl fresh squeezed lemon juice2 green onions, cleaned and minced3/4 tsp salt3/4 tsp fresh ground black pepper3 Tbl chopped chives for garnish see optional ingredients below
When eggs are cooled and peeled, slice them in half lengthwise. Carefully remove the yolks and place in a large bowl. Arrange the cooked egg whites on a baking sheet and set aside.
With either your hand mixer or a stand mixer to the yolks add the sour cream, cream cheese, mayonnaise, lemon juice, green onion, salt and pepper. Beat on medium speed until fluffy. You may fill the egg whites by using a spoon or a pastry bag with a star tip. Place in the refrigerator for up to one hour to chill. When ready to serve place them on your serving platter and sprinkle with the chopped chive garnish.
Optional ingredients: 2 tablespoon Dijon mustard, 1 tablespoon ground horseradish.