"DEVILICIOUS" EGGS

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Bell pepper horns, parsley fangs--use bits of veggies to give simple eggs a devilish new look.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 30m

Yield 12

Number Of Ingredients 5

6 eggs
Assorted cut-up herbs, olives, baby-cut carrots, bell pepper, green onion and other vegetables of choice, as desired
1/4 cup mayonnaise or salad dressing
2 teaspoons Dijon mustard
Paprika, as desired

Steps:

  • In 3-quart saucepan, place eggs in single layer; add enough cold water to cover eggs by 1 inch. Cover; heat to boiling. Remove from heat; let stand covered 15 minutes. While eggs stand, cut assorted herbs and vegetables for decorating. Drain eggs; immediately place in cold water with ice cubes, or run cold water over eggs until completely cooled. To remove shell, crackle it by tapping gently all over; roll between hands to loosen. Peel, starting at large end.
  • Cut each egg lengthwise in half. Slip out yolks into small bowl; mash with fork.
  • Stir mayonnaise and mustard into yolks. Fill whites with egg yolk mixture, heaping it lightly.
  • Sprinkle with paprika, and garnish with desired herbs and vegetables to make faces. Cover loosely, and refrigerate up to 24 hours.

Nutrition Facts : Calories 70, Carbohydrate 0 g, Cholesterol 110 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 80 mg, Sugar 0 g, TransFat 0 g

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