CHEESE AND EGGS No. F 005 00
DEVILED EGGS
| Yield: 100 | Portion: 2 Halves |
| Calories | Carbohydrates | Protein | Fat | Cholesterol | Sodium | Calcium |
|---|---|---|---|---|---|---|
| 115 cal | 2 g | 6 g | 9 g | 214 mg | 137 mg | 26 mg |
| Ingredients | 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
- 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.
- Cool; remove shells from eggs; cut eggs in half lengthwise. Remove yolks and mash thoroughly. Set whites aside for use in Step 4.
- Blend mustard, pickle relish and salad dressing with yolks. Mix until well blended.
- Fill the cooked whites with yolk mixture, using 1 tablespoon filling for each egg half.
- Sprinkle paprika on top.
- Serve immediately or cover and refrigerate until ready to serve. CCP: Hold for service at 41 F. or lower.
