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
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
- Peel the cooked eggs and carefully slice in half. Place the egg white halves on a clean work surface.
- 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.
- Taste and adjust seasoning accordingly. Evenly scoop, or pipe, the filling into each white. Sprinkle with paprika before serving.
