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“Devilicious” Eggs

(3)
  1 reviews
  • 30 min prep time
  • 30 min total time
  • 5 ingredients
  • 12 servings
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Bell pepper horns, parsley fangs--use bits of veggies to give simple eggs a devilish new look.

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

Steps

  • 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.
  • 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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
70
Calories from Fat
60
% Daily Value
Total Fat
6g
10%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
0%
Cholesterol
110mg
36%
Sodium
80mg
3%
Total Carbohydrate
0g
0%
Dietary Fiber
0g
0%
Sugars
0g
0%
Protein
3g
3%
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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