Spicy Deviled Eggs

Photo: psfreeman

Store hard-cooked eggs in the shell and they'll keep for about 1 week. Use right after peeling. Recipe from the Real Simple website: http://www.realsimple.com/food-recipes/browse-all-recipes/deviled-eggs-10000000635600/index.html.

Yield: 12 servings
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Ingredients

  • 1 dozen eggs
  • 1/4 cup(s) mayonnaise
  • 1 tablespoon(s) fresh tarragon, minced
  • 1 tablespoon(s) Dijon mustard
  • 1 teaspoon(s) mustard seeds
  • 1 dash(es) Tabasco

Preparation

  1. 1. Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Cover and remove from heat. Set aside for 15 minutes.
  2. 2. Drain the pan and fill with cold water. Peel the eggs when cool enough to handle.
  3. 3. Cut the eggs in half lengthwise and scoop out the yolks. Mix the yolks with the other ingredients. Spoon the mixture into the whites and serve.
March 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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