Recipe courtesy of Katie Lee
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Katie's Deviled Eggs
Total:
40 min
Active:
30 min
Yield:
6 servings
Level:
Intermediate
Total:
40 min
Active:
30 min
Yield:
6 servings
Level:
Intermediate

Ingredients

  • 12 large eggs
  • 1 cup mayonnaise 
  • 1 tablespoon yellow mustard 
  • 1/4 teaspoon kosher salt 
  • 1/4 teaspoon freshly ground black pepper 
  • Sweet paprika, for garnish 

Directions

Fill a large saucepan with water and bring to a boil. With a ladle, slowly lower the eggs into the water, one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain. When the eggs are cool enough to handle, remove the shells.

Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites cut-side up on a serving platter. To the food processor, add the mayo, mustard, salt and pepper. Process until well blended and smooth, then transfer to a resealable plastic bag. With scissors, snip off a bottom corner from the bag. Using the bag like a pastry bag, pipe the yolk mixture into the egg whites. Sprinkle with paprika. Cover loosely and chill until ready to serve.

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