The day after Easter, hard boiled eggs abound! If just the thought of egg salad makes you sigh, these kicked-up deviled eggs are just the thing to use your leftover eggs from Sunday’s Easter egg hunt. Your eggs are already hard boiled, so these will come together in just a few minutes. Have some fun by using a pastry bag, real or makeshift with a re-sealable bag, to fill the eggs. Let the kids have some fun with piping too. They love to manhandle a pastry bag and it works on their manual dexterity as well as saving you a tiny bit of effort. Be sure to taste the filling prior to piping to be sure the filling is seasoned to your liking. You can always adjust at this point, before the eggs are filled.
Smoky Deviled Eggs
Prep time: 10 minutes
- 6 hard-cooked eggs, peeled
- 1/4 cup mayonnaise
- 1/2 teaspoon McCormick Mustard, Ground
- 1/2 teaspoon McCormick Paprika, Smoked
- 1/4 teaspoon Lawry’s Seasoned Salt
- 2 slices bacon, crisply cooked and crumbled
Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.
Stir in mayonnaise, mustard, smoked paprika and seasoned salt until smooth and creamy. Spoon or pipe yolk mixture into egg white halves. Sprinkle with crumbled bacon.
Refrigerate 1 hour or until ready to serve.
Tip: Deviled eggs are a snap to customize once you create the base of egg yolks, mayonnaise and ground mustard. Try adding chili powder, red pepper and cumin for a Southwest variation or dill weed and parsley for a Dill Mustard version.
Recipe courtesy of McCormick