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Tuesday, October 22, 2013

"Turn Up the Heat" Deviled Eggs

The term "deviled" when referring to food, was first used in the 18th century. And in the 19th century, it was commonly associated with spicy food; including eggs prepared with mustard, pepper or other ingredients stuffed in the yolk cavity. Deviled Eggs were a highly popular appetizer or party food back in the 1970's when I was a young girl and we couldn't go to any family gathering without seeing them on the table. Now, I only tend to make them during our Easter celebration when I'm cooking my other eggs. 

I'm not quite sure why because everyone still loves them. In fact, when I made these "Turn Up the Heat" Deviled Eggs, they were gone almost as soon as they were made. We loved the flavor combination of the wasabi and horseradish in these eggs, it really gave them a nice flavor. If you like your food even hotter, add more! These would make a great appetizer for game day snacking or any time of the year.

"Turn Up the Heat" Deviled Eggs
Total Time: 15 minutes   Yield: 8 halves
  • 4 Large Eggs
  • 1/2 tsp. Wasabi Paste
  • 1/2 tsp. Prepared Horseradish
  • 1 tbsp. Mayonnaise (I used Hellmann's)
  1. Place eggs in a small saucepan and cover with cold water. 
  2. Bring the water to a boil; then reduce heat to low and let simmer for approximately 6 minutes. Eggs will be done if you can spin them on their vertical axis. (If they fall to the side, they're not done). 
  3. Remove the eggs from the water and place in an ice bath (water and ice) several times until they have cooled (you can also make up to two days ahead of time and refrigerate). 
  4. Peel the egg and rinse off any remaining shells under cool water. Cut the egg in half lengthwise and gently scoop out the yolk using a small knife or spoon. 
  5. Add the yolk to a bowl, mash with a fork and place egg white on a serving platter. 
  6. Add  the wasabi paste, horseradish and mayonnaise. Mix well until creamy
  7. Carefully fill each half of the egg white with the yolk filling. Refrigerate until ready to serve. 

Nutrition Facts per Half
Calories 48 , Carbs .3g, Fat 3.8g, Protein 3.1g, Fiber 0g, Sugar 0g
*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate. 

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