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Deviled Eggs

Updated June 13, 2016

Perfect party food, make them hot as the devil with spicy paprika and hot mustard, or keep them mellow with milder condiments. Good with rounds of buttered toast and a few salad leaves.

Prepare ahead: The eggs can be made up to 24 hours ahead, covered and refrigerated.

6 servings

Preparation Time10 min

Preparation Time - Text10 Mins

Cooking Time10 min

Cooking Time - Text10

CostInexpensive

Easy

Total Timeunder 30 minutes

Make Ahead RecipeYes

OccasionBuffet, Cocktail Party

Recipe Coursehors d'oeuvre

Dietary Considerationgluten-free, kosher, low calorie, peanut free, soy free, tree nut free, vegetarian

Taste and Texturehot & spicy, savory

Type of Dishcanape/crostini

Ingredients

  • 6 large eggs
  • 3 tbsp mayonnaise
  • 1 tsp hot or Dijon mustard
  • 1 tsp hot or sweet paprika, plus more for garnish
  • Salt and freshly ground black pepper
  • 3 cherry tomatoes, cut in quarters
  • 1 tbsp finely chopped chives

Instructions

  1. Simmer the eggs for 8 minutes. Rinse briefly under cold water. Lightly crack the eggs and soak them in ice water until cooled. Peel the eggs. Cut each in half lengthwise.

  2. Remove the yolks and place them in a small bowl. Add the mayonnaise, mustard, and paprika, and mash with a fork. Season with salt and pepper.

  3. Fill the egg white halves with the yolk mixture. Top each one with a cherry tomato quarter, a sprinkle of chives, and a dusting of paprika.

  4. 3. Fill the egg white halves with the yolk mixture. Top each one with a cherry tomato quarter, a sprinkle of chives, and a dusting of paprika.

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Be careful with the paprika on this recipe...it's a little heavy handed in my opinion.

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