Heavenly Deviled Eggs Food

HEAVENLY DEVILED EGGS

Heavenly Deviled Eggs image

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!

Provided by Leopard Apron

Categories < 4 Hours

Time 1h50m

Yield 24 deviled eggs, 12 serving(s)

Number Of Ingredients 10

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

Steps:

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.
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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