KAREN'S DEVILISH DEVILED EGGS
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.
Provided by Karen..
Categories Lunch/Snacks
Time 20m
Yield 24 devilled eggs
Number Of Ingredients 7
Steps:
- 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 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.
Nutrition Facts : Calories 56.5, Fat 4.3, SaturatedFat 1, Cholesterol 107.5, Sodium 165.4, Carbohydrate 1, Fiber 0.2, Sugar 0.5, Protein 3.4
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