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Prep 20min
Total20min
Servings16
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Ingredients
8
hard-cooked eggs
1/3
cup mayonnaise or salad dressing
2
tablespoons Caesar dressing mix (from 1.2-ounce package)
2
medium green onions, chopped (2 tablespoons)
2
tablespoons red or black caviar
16
sprigs lemon thyme
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Steps
1
Cut eggs lengthwise in half with rippled vegetable cutter or sharp knife. Carefully remove yolks and place in small bowl; reserve egg white halves.
2
Mash yolks, mayonnaise, dressing mix (dry) and onions until fluffy. Carefully spoon yolk mixture into egg white halves.
3
Top each egg half with about 1/2 teaspoon caviar and a thyme sprig.
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Cut a very thin slice from the bottom of each egg white half before filling to keep the eggs from tipping on the serving plate.
Instead of caviar and thyme sprigs, garnish deviled eggs with whole cooked shrimp, thin slices of red pearl onions, sliced green or ripe olives or finely chopped parsley.
Fill egg whites with yolk mixture, cover and refrigerate up to 24 hours. Add caviar and thyme sprigs up to 1 hour before serving.
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Nutrition Facts
Serving Size:1 Appetizer
Calories
85
Calories from Fat
65
Total Fat
7g
Saturated Fat
1g
Cholesterol
120mg
Sodium
85mg
Total Carbohydrate
7g
Dietary Fiber
0g
Protein
4g
% Daily Value*:
Iron
4%
4%
Exchanges:
1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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