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About the Recipe: Deviled eggs are easy to make, mostly healthy, and a popular food to serve. They are used for brunches, picnics, and potluck dinners. These delicious eggs are leveled up and have a golden gourmet look. The filling is mild, creamy, and topped with just a touch of scallions and dab of whole grain mustard. A show stopping appetizer to serve.
Recipe by: Lisa Steele, The Fresh Eggs Daily Cookbook, February 2022.
Cook’s Note: You can prepare half of this recipe using 4 eggs to make 6 deviled eggs. The easiest way to cook your boiled eggs is to steam them. They will also be easier to peel.
Slicing Boiled Eggs: Remove eggs from liquid; set on paper towels to dry. Then slice each egg in half lengthwise. Carefully remove the egg yolks with a small spoon; place in a medium sized bowl. Arrange 12 of the empty egg white halves on an egg tray. Set aside the remaining egg whites to use with your tossed salads
Prepare Filling: Mash the yolks with a fork, then add cream, lemon juice and oil and mash until creamy and smooth. Season with salt and white pepper.
Fill Deviled Eggs: Use a very small cookie or melon scoop, mound balls of filling into egg white halves. Garnish with sliced scallions, small dab of whole grain mustard. Serve immediately or refrigerate; eat within a few days.
Yield: about 12 deviled eggs
pdf for Copy of Recipe – Golden Deviled Eggs
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