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Prep Time: 1 Minutes Cook Time: 20 Minutes |
Ready In: 21 Minutes Servings: 6 |
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I always plan for a tester or two...my husband likes a early sampling before everyone else partakes! A creamy egg filling with just a little kick - hope you like them, too! Ingredients:
1 dozen egg, hard-boiled |
1/2 cup mayonnaise |
1 tablespoon yellow mustard |
1/2 teaspoon dijon mustard |
1/4 teaspoon louisiana hot sauce |
1/2 tablespoon white vinegar |
1/2 teaspoon salt |
1/8 teaspoon white pepper |
paprika |
fresh dill |
Directions:
1. Place eggs in large saucepan and cover with lukewarm water. Bring to hard boil; turn off heat, cover and let stand for 20 minutes. Drain, rinse eggs under cold water and allow to cool to room temperature. Peel, halve, place the yolks in a mixing bowl and mash with a fork. Mix together the remaining ingredients and add to mashed egg yolks. Place in small food processor and blend until smooth.
2. Using a piping bag (or similar filling tool)with a medium-to-large tip, fill egg halves. Or, if you don't want to use a piping bag, just spoon in egg mixture. I love fresh dill, my husband doesn't, so half the eggs get dill and paprika for every one!
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