Sunday, April 24, 2011

Sun Devil(ed) Eggs

As an Arizona State Alumnae, I will do anything for the maroon and gold, including naming my infamous deviled eggs after our beloved Sparky. These are a perfect appe-tease-r to enjoy before cooking, while cooking, and during dinner. This recipe has been an Easter Sunday and Thanksgiving appetizer staple for many years.

Sun Devil(ed) Eggs


  • 6 hard boiled eggs, peeled 
  • 1/4 cup mayo
  • 1 tsp mustard
  • 1 tsp vinegar
  • Salt & pepper to taste
  • Paprika

Halve the hard boiled eggs, separating the yolks into a medium sized bowl. Add mayo, mustard, vinegar, salt, and pepper. Mix until smooth (can use hand blender, fork, or whisk. I've tried all, and all work just fine). Refill hard boiled egg white shells (I use a zip lock baggie with the bottom corner cut off to make it easy to pipe right into the egg, out a piping hands tool. Sprinkle with paprika and serve.

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