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Karen's Devilish Deviled Eggs

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“After tasting so many "overly mayonannaisey" devilled eggs, I came up with these. The spicy brown mustard and paprika in the filling really add a zing to this buffet standard.”
READY IN:
20mins
YIELD:
24 devilled eggs
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut eggs in half lengthwise and put yolks in a medium bowl.
  2. Place whites on serving platter.
  3. Mash yolks with a fork, potato masher or process in food processor until finely mashed.
  4. Add paprika, salt and pepper and stir until mixed.
  5. Add mayo and and mustard and stir until well combined.
  6. If mixture is too stiff or dry looking, add a little more mustard (or mayo if that is what you prefer).
  7. It should hold its shape, but not be so thick that it is"moldable".
  8. With a teaspoon, fill egg whites with the egg yolk mixture.
  9. If you want to get fancy, you can do this with a pastry bag or decorator fitted with a star tip.
  10. Sprinkle tops of finished eggs lightly with paprika.
  11. Chill until serving time.

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