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Deviled Eggs - 24 1/2 Egg Servings

With a stack of hot, buttered toast, we bring this appetizer to our breakfast table! Submitted by Nannobear
With a stack of hot, buttered toast, we bring this appetizer to our breakfast table! Submitted by Nannobear
Cuisinart original

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

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


Nutritional information

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

Instructions

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.