Deviled Eggs with Mustard and Chives

Deviled Eggs with Mustard and Chives

(Ready in about 20 minutes + chilling time | Servings 8)


These stuffed eggs are perfect for party dinners and potlucks. 

A cook’s note: Once the eggs are chilled, crack them and place in cold water for 10 minutes; the peels will come off much easier.



INGREDIENTS :-

8 eggs 

2 tablespoons cream cheese 

1 teaspoon Dijon mustard 

1 tablespoon mayonnaise 

1 tablespoon tomato puree, no sugar added 

1 teaspoon balsamic vinegar 

Sea salt and freshly ground black pepper, to taste 

1/4 teaspoon cayenne pepper 

2 tablespoons chives, chopped 


RECIPE :-

1. Place the eggs in a single layer in a saucepan. Add water to cover the eggs and bring to a boil.

2. Cover, turn off the heat, and let the eggs stand for 15 minutes. Drain the eggs and peel them under cold running water.

3. Slice the eggs in half lengthwise; remove the yolks and thoroughly combine them with cream cheese, mustard, mayo, tomato puree, vinegar, salt, black, and cayenne pepper.

4. Next, divide the yolk mixture among egg whites. Garnish with fresh chives and enjoy!


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NUTRITION :-

Per serving: 149 Calories; 11.3g Fat; 1.6g Carbs; 0.1g Fiber; 9.4g Protein; 1g Sugars 

Source :- This recipe is taken from the book below. 

Warning :- The picture of the recipe is just indicative because the book don't have any picture of it's recipes. But the whole recipe is line by line taken from the book. So if you get any different result from the recipe of the picture above, don't worry. You have made it right. Just share the pic of your dish in the comments below. Thanks. 

Note :- To get all 80 recipes from this book. Click here. 

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