Appetizers

Deviled Eggs - 24 1/2 Egg Servings

Makes 24 servings

Deviled Eggs - 24 1/2 Egg Servings

Makes 24 servings

The quintessential hors d’oeuvre – with a party-ready look.

Nutritional information per serving: Calories 54 (70% from fat)
carb. 1g
pro. 3g
fat 4g
sat. fat 1g
chol. 108mg
sod. 144mg
calc. 15mg
fiber 0g

Ingredients

  • nonstick cooking spray
  • 12 large hard-boiled eggs, warm
  • ½ cup mayonnaise
  • 1½ teaspoons Dijon-style mustard
  • 1½ teaspoons fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons capers, drained
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • paprika for garnish

Preparation

  1. Peel the cooked eggs and carefully slice in half. Place the egg white halves on a clean work surface.
  2. Remove yolks and put them into a large mixing bowl. Insert the mixing beaters into the Cuisinart® Hand Mixer. Mix on speeds 2 to 4 until smooth, about 1 minute. Add the remaining ingredients, except for the paprika. Mix on speed 3 until fully combined.
  3. Taste and adjust seasoning accordingly. Evenly scoop, or pipe, the filling into each white. Sprinkle with paprika before serving.