Deviled Eggs With a Twist |
|
 |
Prep Time: 60 Minutes Cook Time: 10 Minutes |
Ready In: 70 Minutes Servings: 4 |
|
I found one and printed it out only to find that I only had about a third of the needed amount of ingredients. With a little tweaking, and a smart pull from my own love of Asian cuisine, these eggs were the result. There were two batches of deviled eggs and all of mine disappeared first. Ingredients:
1 dozen egg |
1/2 cup miracle whip light |
1 teaspoon spicy brown mustard |
1 1/2 teaspoons kikkoman lime ponzu sauce |
1/2 teaspoon salt |
1/2 teaspoon pepper |
2 tablespoons sweet pickle relish |
paprika or cayenne pepper |
Directions:
1. Boil eggs (I used the eggsact eggtimer ).
2. Shock eggs in cold water as soon as they are done; let them sit until you can pick them up and they no longer feel warm.
3. Tap lightly with a spoon all over the egg to break the shell. Once you find the pocket (air bubble in the egg) start peeling from the pocket under cold water.
4. Cut eggs in half, putting half the yolks in one bowl and the other half in another bowl.
5. Use a fork to mash half of the eggs, some small chunks are okay.
6. Take the other bowl of yolks and process in a food processor until they become thick; add the mayonnaise, mustard, Ponzu sauce, salt and pepper.
7. Blend until the mix becomes smooth.
8. Add the pickle relish to the fork mashed yolks.
9. Slowly combine the two yolk mixtures together; mix well.
10. Place yolk mixture into a pastry bag, or a plastic bag with a corner cut off, and pipe the filling into each egg.
11. Sprinkle with paprika or cayenne.
|
|