What’s Next on my Plate:

Hawaiian Mahi Mahi rolls stuffed with mango and macadamia nut stuffing

Æbelskiver (Danish Filled Pancakes)

Chicken Canzanese with Polenta Cakes

Lillet Poached Pears with Thyme & Pepper

Triple Lemon Baked Doughnuts

Hasenpfeffer
(German Braised Rabbit Stew)

Pesto Goat Cheese Chicken Cordon Bleu

Tilted Deviled Eggs

Apr 23rd, 2011 by Kat | 2


Ingredients
6 hard-cooked eggs, peeled and cut horizontally
1/3 cup Mayonnaise
2 tablespoons dijon mustard
salt and pepper to taste
Paprika (for garnish)
1/4 cup chopped parsley or chopped dill (for garnish)

Directions
Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add mayonnaise, mustard, salt and pepper and mix thoroughly. Fill the empty egg white shells (either with a spoon or with a piping bag) with the mixture and sprinkle lightly with paprika and chopped herbs.

Cover lightly with plastic wrap and refrigerate for up to one day before serving.

Print/PDF Version

2 Comments on “Tilted Deviled Eggs”


  1. Nicole said:

    What a great idea. I also saw someone dye their deviled eggs with beet juice this week. The combo of these two ideas would be beautiful as you see more of the outside of the egg with your method.


  2. Gwynne said:

    My grandfather recently passed away, and the funeral dinner was at the church of a family member. Deviled eggs were made this way, with the cuts horizontal instead of vertical, and I thought it was just brilliant. So much easier to handle than the traditional cut!

Leave a Reply