Bell pepper horns, parsley fangs--use bits of veggies to give simple eggs a devilish new look.
Assorted cut-up herbs, olives, baby-cut carrots, bell pepper, green onion and other vegetables of choice, as desired
cup mayonnaise or salad dressing
teaspoons Dijon mustard
Paprika, as desired
In 3-quart saucepan, place eggs in single layer; add enough cold water to cover eggs by 1 inch. Cover; heat to boiling. Remove from heat; let stand covered 15 minutes. While eggs stand, cut assorted herbs and vegetables for decorating. Drain eggs; immediately place in cold water with ice cubes, or run cold water over eggs until completely cooled. To remove shell, crackle it by tapping gently all over; roll between hands to loosen. Peel, starting at large end.
Cut each egg lengthwise in half. Slip out yolks into small bowl; mash with fork.
Stir mayonnaise and mustard into yolks. Fill whites with egg yolk mixture, heaping it lightly.
Sprinkle with paprika, and garnish with desired herbs and vegetables to make faces. Cover loosely, and refrigerate up to 24 hours.
To make cleanup a snap, prepare the egg yolk mixture in small resealable food-storage plastic bag. Cut tip off 1 corner, and squeeze mixture into whites.
Out of mayonnaise? Use ranch dressing instead, and leave out the Dijon mustard.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 1 1/2g,
- 1 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.