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July’s Recipe of the Month – Red, White & Blue Deviled Eggs

By July 1, 2015October 21st, 2019Uncategorized

How to hard boil eggs:

Place a dozen eggs into a 4 qt pot. Cover eggs by an inch of water. Place over medium heat and bring to a boil uncovered. Once the water has come to a boil, turn the heat off, cover pot with lid and let pot sit on another (cool) burner. Time the eggs large 15 minutes, extra large 17 minutes, and jumbo eggs 19 minutes. Set a timer.

Once the timer has gone off, pour off the hot water and replace it with cold water covering the eggs and 2 cups of ice. Allow the eggs to cool for at least 15 minutes.

Gently smack the bottom of the egg (the wider part of the egg is on the bottom) on the counter and begin peeling eggs. The thin membrane has a gap between the egg and the shell at the bottom when the eggs are hard boiled and once you start to peel the eggs from the bottom the membrane will be broken and make it easier to peel them. The membrane should come off with the egg shell. Some eggs are more difficult to peel than others.


  • 1 dozen hard boiled eggs
  • ¼ cup non fat plain yogurt (or desired amount)
  • 1 tablespoon mayonnaise
  • ½ teaspoon dry mustard
  • salt & pepper
  • Food coloring (preferred Americolor Food Coloring, the colors are rich and vibrant and there is no taste. Use super-red, red-red and navy blue).


  • Slice all the eggs in half length wise.
  • Remove the yolks to a medium bowl.
  • Mix one cup hot water with one teaspoon food coloring and a tablespoon white distilled vinegar, mix it up well so the eggs don’t get spots from unmixed color.
  • Place the egg white halves  into the bowl with color and soak them for 1-2 minutes or until desired color is reached.
  • Mix egg yolks with a pastry cutter until there are no lumps. A fork will work if you don’t have a pastry cutter, but a pastry cutter just makes it easier.
  • Then add all the ingredients in the recipe for this delicious “skinny” version of deviled eggs and whip it up nice and smooth with a spatula.
  • Place mixture into a piping bag fitted with a 2D tip and pipe into the egg white halves.

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