Ingredients
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12
-
1/2
-
6
-
2
-
1/2
-
1/4
-
-
-
-
-
-
-
-
-
Directions
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 , I did the recipe as written and found the eggs to be good, but next time I’m going to cut the mustard by at least a third The mustard taste was a bit strong , These eggs were pretty good I followed the recipe as written but I think next time I’ll use much less salt, or eliminate the salt altogether I think the mustard gives enough salty flavor without any additional Thanks for sharing the recipe Karen, these were tasty!
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Steps
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1
Done
|
Cut Eggs in Half Lengthwise and Put Yolks in a Medium Bowl. |
|
2
Done
|
Place Whites on Serving Platter. |
|
3
Done
|
Mash Yolks With a Fork, Potato Masher or Process in Food Processor Until Finely Mashed. |
|
4
Done
|
Add Paprika, Salt and Pepper and Stir Until Mixed. |
|
5
Done
|
Add Mayo and and Mustard and Stir Until Well Combined. |
|
6
Done
|
If Mixture Is Too Stiff or Dry Looking, Add a Little More Mustard (or Mayo If That Is What You Prefer). |
|
7
Done
|
It Should Hold Its Shape, but not Be So Thick That It Is"moldable". |
|
8
Done
|
With a Teaspoon, Fill Egg Whites With the Egg Yolk Mixture. |
|
9
Done
|
If You Want to Get Fancy, You Can Do This With a Pastry Bag or Decorator Fitted With a Star Tip. |
|
10
Done
|
Sprinkle Tops of Finished Eggs Lightly With Paprika. |
|
11
Done
|
Chill Until Serving Time. |
