RECIPE SUMMARY
Deviled Eggs
Makes 4 Servings: Counts towards 1 oz. Meat, 1 Egg
INGREDIENTS
DIRECTIONS
Place the eggs in a large pot and cover with cold water and vinegar; bring to a boil over medium high heat. Boil for 10 minutes, remove from heat and place the eggs in an ice bath to stop cooking.
In a small bowl, combine the ginger, mayonnaise, lemon zest, onion powder, garlic powder, red pepper flakes, salt, and dry mustard.
Peel the eggs and cut lengthwise; remove the yolks and add to the bowl; set the egg whites aside on a plate or serving tray, cut side up.
Whisk the egg yolks into the mayonnaise mixture until smooth and transfer to a Ziploc bag; cut a corner off the bag for piping and pipe the mixture into the egg whites.
Garnish with the chives and chill in the fridge for 20 minutes before serving.
Ingredients
Directions
Place the eggs in a large pot and cover with cold water and vinegar; bring to a boil over medium high heat. Boil for 10 minutes, remove from heat and place the eggs in an ice bath to stop cooking.
In a small bowl, combine the ginger, mayonnaise, lemon zest, onion powder, garlic powder, red pepper flakes, salt, and dry mustard.
Peel the eggs and cut lengthwise; remove the yolks and add to the bowl; set the egg whites aside on a plate or serving tray, cut side up.
Whisk the egg yolks into the mayonnaise mixture until smooth and transfer to a Ziploc bag; cut a corner off the bag for piping and pipe the mixture into the egg whites.
Garnish with the chives and chill in the fridge for 20 minutes before serving.