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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