Prep 20 mins
Cook 0 mins
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.
- 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
- 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.
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!
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.