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    Karen's Devilish Deviled Eggs


    Source of Recipe


    Karen

    Recipe Introduction


    After tasting so many "overly mayonannaisey" devilled eggs, I came up with these. The spicy brown mustard and paprika in the filling really add a zing to this buffet standard. 24 devilled eggs

    List of Ingredients




    Karen's Devilish Deviled Eggs



    12 large eggs, hard boiled and peeled
    1/2 cup Hellmann light mayonnaise
    6 tablespoons gulden spicy brown mustard
    2 teaspoons paprika
    1/2 teaspoon salt
    1/4 teaspoon fresh coarse ground black pepper
    paprika, for sprinkling

    Recipe






    Cut eggs in half lengthwise and put yolks in a medium bowl.

    Place whites on serving platter.

    Mash yolks with a fork, potato masher or process in food processor until finely mashed.

    Add paprika, salt and pepper and stir until mixed.

    Add mayo and mustard and stir until well combined.

    If mixture is too stiff or dry looking, add a little more mustard (or mayo if that is what you prefer).

    It should hold its shape, but not be so thick that it is"moldable".

    With a teaspoon, fill egg whites with the egg yolk mixture.

    If you want to get fancy, you can do this with a pastry bag
    or decorator fitted with a star tip.

    Sprinkle tops of finished eggs lightly with paprika.

    Chill until serving time.

 

 

 


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