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Prep Time:30 minsAdditional Time:25 minsTotal Time:55 minsServings:24Yield:24 servingsJump to Nutrition Facts
Prep Time:30 minsAdditional Time:25 minsTotal Time:55 minsServings:24Yield:24 servings
Prep Time:30 mins
Prep Time:
30 mins
Additional Time:25 mins
Additional Time:
25 mins
Total Time:55 mins
Total Time:
55 mins
Servings:24
Servings:
24
Yield:24 servings
Yield:
24 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients12largeeggs6tablespoonsmayonnaise4teaspoonsdill pickle or sweet relish1 ½tablespoonsyellow mustard2-4 dashes hot sauce2tablespoonschopped fresh chives, plus more if desired
Cook Mode(Keep screen awake)
Ingredients
12largeeggs
6tablespoonsmayonnaise
4teaspoonsdill pickle or sweet relish
1 ½tablespoonsyellow mustard
2-4 dashes hot sauce
2tablespoonschopped fresh chives, plus more if desired
DirectionsPlace eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out the hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle.Peel the eggs and halve lengthwise with a sharp knife. Gently remove the yolks and place in a food processor (see Tip). Add mayonnaise, relish, mustard and hot sauce to taste; process until smooth. Add chives and pulse until just combined.Spoon about 1 tablespoon of the filling into each egg white half. Just before serving, sprinkle with more chives if desired.TipsTip: Using a food processor to whirl together the yolks, mayo and other ingredients makes for a super-creamy filling, but if you don’t feel like getting the food processor out, you can simply mash the ingredients together with a fork.To make ahead: Refrigerate for up to 1 day.Originally appeared: EatingWell Magazine, April 2019
Directions
Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out the hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle.Peel the eggs and halve lengthwise with a sharp knife. Gently remove the yolks and place in a food processor (see Tip). Add mayonnaise, relish, mustard and hot sauce to taste; process until smooth. Add chives and pulse until just combined.Spoon about 1 tablespoon of the filling into each egg white half. Just before serving, sprinkle with more chives if desired.TipsTip: Using a food processor to whirl together the yolks, mayo and other ingredients makes for a super-creamy filling, but if you don’t feel like getting the food processor out, you can simply mash the ingredients together with a fork.To make ahead: Refrigerate for up to 1 day.
Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out the hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle.
Peel the eggs and halve lengthwise with a sharp knife. Gently remove the yolks and place in a food processor (see Tip). Add mayonnaise, relish, mustard and hot sauce to taste; process until smooth. Add chives and pulse until just combined.
Spoon about 1 tablespoon of the filling into each egg white half. Just before serving, sprinkle with more chives if desired.
Tips
Tip: Using a food processor to whirl together the yolks, mayo and other ingredients makes for a super-creamy filling, but if you don’t feel like getting the food processor out, you can simply mash the ingredients together with a fork.
To make ahead: Refrigerate for up to 1 day.
Originally appeared: EatingWell Magazine, April 2019
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Nutrition Facts(per serving)60Calories5gFat0gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
