Deviled Eggs

Jan 072013
 

Ingredients

Ingredient Weight Measure Issue
EGG,HARD COOKED 11 lbs 100 Eggs
MUSTARD,PREPARED 4-3/8 oz 1/2 cup
PICKLE RELISH,SWEET,DRAINED 8-5/8 oz 1 cup
SALAD DRESSING,MAYONNAISE TYPE 1-1/2 lbs 3 cup
PAPRIKA,GROUND 1/4 oz 1 tbsp

Method

1 Cool; remove shells from eggs; slice eggs in half lengthwise. Arrange 100 egg halves in each steam table pan. CCP: All fresh shell
eggs must be heated to 155 F. or higher for 15 seconds.
2 Cool; remove shells from eggs; cut eggs in half lengthwise. Remove yolks and mash thoroughly. Set whites aside for use in Step 4.
3 Blend mustard, pickle relish and salad dressing with yolks. Mix until well blended.
4 Fill the cooked whites with yolk mixture, using 1 tablespoon filling for each egg half.
5 Sprinkle paprika on top.
6 Serve immediately or cover and refrigerate until ready to serve. CCP: Hold for service at 41 F. or lower.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
115 cal 2 g 6 g 9 g 214 mg 137 mg 26 mg

Portion

2 Halves

Yield

100