Double-Stuffed Eggs

Name: Double-Stuffed Eggs
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 24
Cuisine: Global
Ingredients: 1 Tbsp Dijon mustard; 1 sprig Garnish: fresh dill; 12 hard-cooked eggs, peeled; 177 milliliters light mayonnaise; 0 teaspoons pepper; 118 milliliters instant potato flakes; 0 teaspoons salt

Double-Stuffed Eggs is a gluten free, dairy free, fodmap friendly, and vegetarian recipe with 24 servings. This recipe covers 3% of your daily requirements of vitamins and minerals. One serving contains 60 calories, 3g of protein, and 4g of fat. Head to the store and pick up dijon mustard, garnish: dill sprigs, instant potato flakes, and a few other things to make it today. It works well as a hor d'oeuvre. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Cut eggs in half lengthwise.

Ingredients you will need

Egg

Remove yolks. Process yolks, mayonnaise, and next 4 ingredients in a food processor until smooth, stopping to scrape down sides.

Ingredients you will need

Mayonnaise

Egg Yolk

Equipment you will use

Food Processor

Spoon filling into egg whites. Cover and chill up to 8 hours.

Ingredients you will need

Egg Whites

Garnish, if desired.

Bacon-Stuffed Eggs: Stir 2/3 cup (8 slices) crumbled cooked bacon, 3 tablespoons pickle relish, and 1/4 cup chopped fresh chives into egg mixture. Proceed as directed.

Ingredients you will need

Pickle Relish

Cooked Bacon

Fresh Chives

Bacon

Egg

Shrimp-Stuffed Eggs: Stir 3/4 pound shrimp, cooked and chopped; 2 tablespoons prepared horseradish; and 6 green onions, minced, into egg mixture. Proceed as directed.

Ingredients you will need

Horseradish Sauce