DOUBLE EGGS RECIPES RECIPES
DOUBLE EGGS RECIPE - FOOD.COM
Make and share this Double Eggs recipe from Food.com.
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield 6-12 serving(s)
Number Of Ingredients 5
Steps:
- Boil eggs then cool and peel them.
- Cut eggs in half, separating the egg yolk from the egg white.
- Place cut egg white onto a serving dish.
- Mix egg yolk, mayonnaise, mustard, vinegar, and sugar in a bowl until it is firm not runny. Add more or less of each ingredient until it suits your taste.
- Fill egg whites with the yolk mixture.
- Chill then serve.
- Makes a delicious and easy appetizer.
Nutrition Facts : Calories 162.8, FatContent 10.4, SaturatedFatContent 3.2, CholesterolContent 372.6, SodiumContent 187.9, CarbohydrateContent 3.5, FiberContent 0.1, SugarContent 2.6, ProteinContent 12.7
GWANNY'S "DOUBLE EGGS" RECIPE - FOOD.COM
Since he was able to talk, grandson Jonathan, has requested some of Gwanny's Double Eggs when he comes to visit--it took a while to realize he meant DEVILED Eggs. The special ingredient is the added small boiled irish potato which takes on the tastes of the condiments, and extends the amount of filler in the egg. The amount of condiments to add is dependant upon your own taste and consistancy desired.
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 8-16 serving(s)
Number Of Ingredients 7
Steps:
- Put eggs on stove in cold water.
- Bring to boil, cover and remove from heat.
- Let them sit in hot water for 12-15 minutes.
- Pour off hot water and allow to sit in cold water until cool enough to handle.
- Peel eggs and cut in half, removing the yolks to a small bowl.
- Mash yolks and add the mashed potato.
- mixing well.
- Add mayonnaise, mustard, and vinegar to desired stuffing consistency; add salt and pepper.
- Stuff yolk mixture into the egg whites and refrigerate until ready to serve.
- Garnish with light sprinkling of paprika, if desired.
- NOTE: Adding a teaspoon of vinegar to the water before boiling the eggs will prevent the leaking out of egg white should the egg crack during the cooking process.
Nutrition Facts : Calories 132.3, FatContent 8.6, SaturatedFatContent 2.1, CholesterolContent 214.5, SodiumContent 135.2, CarbohydrateContent 6.6, FiberContent 0.5, SugarContent 1.4, ProteinContent 6.8
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