Deviled Eggs Fat FreeFrom kittens 6 years ago
How to make it
- Boil the required amount of eggs asked for in the recipe.
- Peel eggs and gently cut eggs in half.
- Remove yolks from each egg half and put in mixing bowl.
- When all eggs have been cut and yolks removed from eggs whites, measure the amount of yolks you have.
- Put egg yolks into a storage bag for later use,
- Whatever the amount of youlk you had, measure that much mashed potatoes into mixing bowl.
- Procede to season the mashed potaotes just as if they were your egg yolks.
- If the potato mixture is too pale, add a small amount of yellow food coloring, a very tiny bit at a time, stirring well after each addition of coloring.
- Pipe or spoon the mixture into the egg white halves and add garnishes to plate and eggs.
- First off, the servings this will make, depends on your recipe. The site insisted on a number.
- Your guests will not be able to tell the difference in the deviled eggs made with egg yolks and those made with mashed potatoes, that is, unless you tell them, which of course you won't spoil the secret.
- I have served them many times and so far no one has been able to tell the difference.
- The only comments I get are how great they taste. Once a friend told me she was jealous of my recipe because she could never get her deviled eggs so creamy and light.
- You might want to have your mashed potatoes a little drier than usual.
- And it is okay to use leftover mashed potatoes that you have seasoned.
- I like using instant mashed potatoes because I can make them as dry or moise as I want.