Deviled Eggs. What appetizer could be more appropriate for Easter then Deviled Eggs?! It certainly has been a tradition in my house over the years…Â It’s simple to make, yet so delicious and elegant!
This is my version of the popular deviled eggs, the way I learned it from a great cook, my mom. I find them to be lighter and totally delicious. Hope you’ll like them too!
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Enjoy!
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INGREDIENTS
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8 eggs
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1 cup mashed potatoes
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1/2 cup mayonnaise
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1/4 cup sour cream
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1 tsp Dijon mustard
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1/4 tsp freshly ground black pepper
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1 tsp dried parsley
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parsleyÂgreens or sliced green onions for garnish
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1/2 tsp paprika
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DIRECTIONS
First boil the perfect eggs:Â Boil eggs for 6 minutes, turn off heat and keep them covered for another 6 minutes, then drain off the water and set aside for 1 minute, then plunge them into cold water for 3 minutes. Eggs should peel easily leaving you with perfect eggs.
Cut each egg across lengthwise in half. Carefully remove the yolks and place them in a bowl; mash them with a fork. Â
Whip mashed potatoes with sour cream and mayonnaise; add the egg yolks, Dijon mustard, salt, pepper and dried parsley and mix until well blended
Spoon filling into a large piping bag fitted with a large star like tip. Pipe filling into each of the halvedÂwhites, or spoon the filling with a small spoon.
Place them on a serving platter and garnish with parsley greens, (or green onion rings)Âand a sprinkle of a paprika on each.Â
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Refrigerate and serve.
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