Karen's Devilish Deviled Eggs

Total Time
20mins
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.

Ingredients Nutrition

Directions

  1. Cut eggs in half lengthwise and put yolks in a medium bowl.
  2. Place whites on serving platter.
  3. Mash yolks with a fork, potato masher or process in food processor until finely mashed.
  4. Add paprika, salt and pepper and stir until mixed.
  5. Add mayo and and mustard and stir until well combined.
  6. If mixture is too stiff or dry looking, add a little more mustard (or mayo if that is what you prefer).
  7. It should hold its shape, but not be so thick that it is"moldable".
  8. With a teaspoon, fill egg whites with the egg yolk mixture.
  9. If you want to get fancy, you can do this with a pastry bag or decorator fitted with a star tip.
  10. Sprinkle tops of finished eggs lightly with paprika.
  11. Chill until serving time.

Reviews

(2)
Most Helpful

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!

Hey Jude August 10, 2003

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.

Thistlethorne November 06, 2003

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