Deviled: Double-Stuffed Eggs

posted by Mai 03-13-102 12:17 PM

Double-Stuffed Eggs

The potato flakes make a full-bodied filling, perfect for piping. One basic recipe makes three variations to chill overnight.

1 dozen hard-cooked eggs, peeled
3/4 cup light mayonnaise
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup instant potato flakes
Garnish: fresh dill sprigs

Cut eggs in half lengthwise. Remove yolks. Process yolks, mayonnaise, and next 4 ingredients in a food processor until smooth, stopping to scrape down sides.

Spoon filling into egg whites. Cover and chill up to 8 hours. Garnish, if desired. Yield: 2 dozen. Prep: 30 min.

Bacon-Stuffed Eggs: Stir 2/3 cup (8 slices) crumbled cooked bacon, 3 tablespoons pickle relish, and 1/4 cup chopped fresh chives into egg mixture. Proceed as directed.

Shrimp-Stuffed Eggs: Stir 3/4 pound shrimp, cooked and chopped; 2 tablespoons prepared horseradish; and 6 green onions, minced, into egg mixture. Proceed as directed.

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line