Publix Aprons

Deviled Egg Trio

Deviled Egg Trio
Servings:
24
Total Time:
50 minutes
Active Time:
20 minutes

Ingredients

For the deviled egg base
12 large eggs
1/2 cup reduced-fat mayonnaise
2 teaspoons yellow mustard
1 teaspoon red wine vinegar
1/4 teaspoon kosher salt
2 teaspoons hot sauce

Steps

  1. Prepare deviled egg base. Boil eggs for 14 minutes. Meanwhile, place 3 cups ice and 4 cups cold water in large bowl. Transfer eggs to ice water; let stand 10–15 minutes or until well chilled.
  2. Remove shells from eggs; cut eggs in half. Remove yolks carefully and place in small bowl. Mash yolks with a fork; stir in mayo, mustard, vinegar, salt, and hot sauce until well blended.

For Shrimp Deviled Eggs
1. Remove tails from 12 extra-large cooked shrimp (thawed) and slice in half lengthwise. Combine shrimp and 1/2 teaspoon seafood seasoning in medium bowl.
2. Stir 2 tablespoons lemon juice, 2 tablespoons chopped fresh dill, and 1/2 teaspoon seafood seasoning into deviled egg base. Transfer mixture to zip-top (or pastry) bag. Seal bag, then cut off 1 corner; fill each egg. Top eggs evenly with shrimp mixture; sprinkle with 1 teaspoon paprika (if desired). Chill until ready to serve.

Amount per serving: Calories 70, Total Fat 4.5g, Sat Fat 1g, Trans Fat 0g, Chol 135mg, Sodium 150mg, Carb 1g,
Fiber 0g, Total Sugars 1g (Incl 0g added sugar); Protein 6g, Vit D 6%; Calc 2%, Iron 6%, Potas 0%

For Jalapeño-Bacon Deviled Eggs.
1. Cook 4 oz bacon following package instructions; chop.
2. Stir 1/4 cup chopped pickled jalapeños, 2 tablespoons chopped fresh chives, and 1/2 teaspoon complete seasoning into deviled egg base. Transfer mixture to zip-top (or pastry) bag. Seal bag, then cut off 1 corner; fill each egg. Top eggs evenly with chopped bacon; sprinkle with 1 teaspoon paprika (if desired). Chill until ready to serve.

Amount per serving: Calories 80, Total Fat 6g, Sat Fat 1.5g, Trans Fat 0g, Chol 125mg, Sodium 260mg, Carb 1g,
Fiber 0g, Total Sugars 1g (Incl 0g added sugars); Protein 5g, Vit D 6%; Calc 2%, Iron 0%, Potas 0%

For Tex-Mex Deviled Eggs.
1. Preheat oven to 425°F. Bake 3 chorizo sausage links 15–18 minutes and until 160°F; let stand to cool.
2. Stir 3/4 cup drained pico de gallo, 3 tablespoons chopped fresh cilantro, and 1 teaspoon taco seasoning into deviled egg base. Transfer mixture to zip-top (or pastry) bag. Seal bag, then cut off 1 corner; fill each egg. Slice each sausage into 8 pieces. Top eggs evenly with sausage; sprinkle with 1 teaspoon paprika (if desired). Chill until ready to serve.

Amount per serving: Calories 100, Total Fat 7g, Sat Fat 2g, Trans Fat 0g, Chol 130mg, Sodium 230mg, Carb 2g,
Fiber 0g, Total Sugars 1g (Incl 0g added sugars); Protein 6g, Vit D 6%; Calc 2%, Iron 0%, Potas 2%

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Nutritional Information

Amount per 1/24 recipe serving: Calories 0, Total Fat 0.00g, Sat Fat 0.00g, Trans Fat 0.00g, Chol 0mg, Sodium 0mg, Total Carb 0g, Fiber 0.00g, Sugars 0g, Protein 0g, Calc 0%, Vit A 0%, Vit C 0%, Iron 0%

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