Angelic Deviled Eggs
photo by spicyperspective
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
24
ingredients
- 12 eggs
- 1⁄2 cup low-fat mayonnaise
- 1 tablespoon Dijon mustard
- 6 sprigs fresh dill
- 2 teaspoons diced shallots
- 1⁄2 teaspoon hot smoked paprika
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 tablespoons capers
directions
- Place 1 dozen eggs in a large pot. Fill the pot with cold water until it covers the eggs by about an inch. Bring the water to a boil; then reduce to a low simmer for 15 minutes. Remove the pot from the stove and place it in the sink. Run cold water into the pot for several minutes until the pot is full of cold water.
- Remove the eggs. Roll each egg to crack the shell and gently peel.
- With a sharp knife, cut each egg in half length-wise. Remove the yolks and place them in the food processor. Add the mayo, mustard, dill, shallots, paprika, salt and pepper to the egg yolks. Puree until extremely smooth.
- Using a pastry bag and tip, or a zip-bag with one corner snipped off, pipe the yolk mixture into the hole of each egg. Sprinkle a few capers and extra chopped dill on each egg. Cover and refrigerate until ready to eat!
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
<p>I'm a cooking instructor and food writer sharing recipes, cooking tips and SPICY thoughts!</p>
<p><strong><img title=Sommer @ A Spicy Perspective src=http://aspicyperspective.com/wp-content/uploads/2010/12/11-300x240.jpg alt=Sommer Collier width=300 height=240 /></strong></p>
<p><strong>Check out all my recipes at <a href=http://www.aspicyperspective.com>www.aspicyperspective.com!</a></strong></p>