“Devilicious” Eggs

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

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Servings 12

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ingredients 5
Prep Time 30 min
Total Time 30 min

Ingredients

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

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Directions

1 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.
2 Cut each egg lengthwise in half. Slip out yolks into small bowl; mash with fork.
3 Stir mayonnaise and mustard into yolks. Fill whites with egg yolk mixture, heaping it lightly.
4 Sprinkle with paprika, and garnish with desired herbs and vegetables to make faces. Cover loosely, and refrigerate up to 24 hours.

EXPERT TIPS

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Expert Tips

To make cleanup a snap, prepare the egg yolk mixture in small resealable food-storage plastic bag. Cut tip off 1 corner, and squeeze mixture into whites.

Out of mayonnaise? Use ranch dressing instead, and leave out the Dijon mustard.