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Gallery Susan Spungen’s Deviled Eggs Recipe Summary Servings: 8
Ingredients Ingredient Checklist 8 medium eggs 1 tablespoon Dijon mustard 1/4 cup mayonnaise Coarse salt and freshly ground pepper 1 tablespoon finely chopped fresh flat-leaf parsley 1 tablespoon smoked paprika 1 tablespoon poppy seeds
Gallery Susan Spungen’s Deviled Eggs
Recipe Summary Servings: 8
Gallery
Susan Spungen's Deviled Eggs
Susan Spungen’s Deviled Eggs
Susan Spungen’s Deviled Eggs
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- 8 medium eggs 1 tablespoon Dijon mustard 1/4 cup mayonnaise Coarse salt and freshly ground pepper 1 tablespoon finely chopped fresh flat-leaf parsley 1 tablespoon smoked paprika 1 tablespoon poppy seeds
Directions
Place eggs in a saucepan; cover with cold water. Bring to a boil; cook 1 minute. Remove from heat, and cover; let stand 13 minutes. Drain, and place in cold water until cool. Peel eggs, and slice in half lengthwise; separate the yolks from the whites. Trim curve off whites so they won’t wobble. Set aside.
Place yolks in a sieve set over a medium bowl; press through with a spoon. Mix in mustard and mayonnaise; season with salt and pepper. Fill egg-white halves with yolk mixture. Cover with plastic wrap; refrigerate up to 4 hours. Before serving, garnish each with either parsley, paprika, or poppy seeds.
Reviews
Add Rating & Review
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All Reviews for Susan Spungen’s Deviled Eggs
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Susan Spungen’s Deviled Eggs
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
