Serves: 18
Total Calories: 80
In a Dutch oven, place the eggs in the bottom, add 1/4 cup salt and add enough cold water to cover the top layer of eggs by 1 inch. Bring eggs and water to a full rolling boil, turn of heat, cover and let set for 10 minutes. Carefully drain water from eggs and cover eggs with ice water and cool for 15 minutes. Crack and peel eggs and let cool 15 more minutes in fresh cold or ice water.
Remove peeled eggs from ice water and slice in half lengthwise. Carefully scoop out the yolks into a medium mixing bowl. Add mayonnaise, mustard, salt and pepper. Mix well with a wire whisk, hand cranked salsa maker or food processor until smooth and creamy. Place mixture into a piping bag with a star tip or zip-lock bag fitted with a star tip (optional). Cut one corner from zip-lock bag, if using, and gently squeeze mixture into each egg half where the yolk was removed. Repeat with all halves. Sprinkle with paprika and serve.
This Dave's Devilish Eggs recipe is from the Cast Iron Covered Wagon Cookin' -Appetizers Cookbook. Download this Cookbook today.
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