Everyone needs one more deviled egg recipe. Right? This one’s from something called “Homestyle Family Favorites Annual Recipes 2008.” They use just a few of the egg yolks in order to reduce the cholesterol in the deviled eggs. If that’s not an issue in your family, then keep them all!
5 hard-boiled eggs 1 baking potato, cooked, peeled, and cubed 2 cloves garlic, minced 3 tablespoons chicken broth 2 tablespoons fresh lemon juice 1 tablespoon white wine vinegar 1 teaspoon extra-virgin olive oil 1/4 teaspoon ground black pepper 2 tablespoons snipped chives or minced scallion greens
Peel the eggs and cut them in half lengthwise. Lift out the yolks. Set aside 2 yolk halves for use in the filling. Discard the remaining yolks or reserve them for another use.
Shave a thin slice off the bottom of each white so it will stand upright. Arrange the whites, hollow side up, on a large plate.
In a medium bowl, combine the potato, garlic, and the 2 yolk halves. Mash with a potato masher or the back of a fork until well-blended. Stir in 2 tablespoons of the broth, 1 tablespoon of the lemon juice, and 1 teaspoon of the vinegar until well-blended.
Add the oil and the remaining 1 tablespoon broth, 1 tablespoon lemon juice, and 2 teaspoons vinegar. Beat with a spoon until smooth and fluffy. Fold in the pepper and 1 tablespoon of the chives.
Using a teaspoon or a pastry bag fitted with a large star tip, fill the egg whites with the potato mixture. Sprinkle the tops with the remaining 1 tablespoon chives.