February 9, 2010 at 12:53 pm Leave a comment

I didn’t know that deviled eggs originated in the Midwest, just like me! We ate a dozen of these eggs during one of our Friday night get-togethers this last fall. This variation adds a surprising ingredient to the mix.

1. Boil and cool 6-7 eggs. Cut them in half and place the cooked yolks in a mixing bowl.

2. Create filling by combining the eggs yolks with:

3 TSBP mayonnaise
1/4 cup carrot puree
1/8 tsp salt
3/4 tsp mustard
dash of black pepper
dash of cayenne pepper

3. Squeeze the filling back into the patiently waiting egg whites. Sprinkle with paprika. Set them on the table and try not to eat all of them at once.

Entry filed under: American Midwest, Dairy-Free, Vegetarian. Tags: , , .

SAUDI ARABIAN: Sambousek FUSION: Spicy Pearsauce

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