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Deviled Egg Rounds

Chef.at.Home's picture
Ingredients
  Eggs 4 , hard cooked and shelled
  Mayonnaise/Salad dressing 6 Tablespoon
  Sweet pickle relish 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Dry mustard 1⁄4 Teaspoon
  Liquid red pepper seasoning 3 Drop (Adjust Quantity As Per Taste)
  Melba toast rounds 16
  Parsley 1 Tablespoon
Directions

1. Cut eggs crosswise into thin slices; remove yolks and press through a sieve into a small bowl.
2. Set aside 16 of the prettiest white "rings" for Step 3, then chop the remaining ones and add to sieved egg yolk. Stir in 4 tablespoons of the mayonnaise or salad dressing, relish, salt, mustard and liquid red-pepper seasoning.
3. Spread remaining 2 tablespoons mayonnaise or salad dressing on toast rounds; place an egg-white on each; spoon yolk mixture on top. Garnish with parsley. Chill until serving time.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Breakfast
Method: 
Deviled
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1214 Calories from Fat 830

% Daily Value*

Total Fat 92 g142%

Saturated Fat 12.7 g63.3%

Trans Fat 0 g

Cholesterol 910.2 mg303.4%

Sodium 1971.4 mg82.1%

Total Carbohydrates 62 g20.6%

Dietary Fiber 5.8 g23.2%

Sugars 10.4 g

Protein 34 g68.1%

Vitamin A 52.1% Vitamin C 34%

Calcium 12.8% Iron 27.1%

*Based on a 2000 Calorie diet

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Deviled Egg Rounds Recipe