Here’s an idea for those leftover Easter eggs. After all the fuss in the kitchen this weekend, these came together quickly and disappeared even more quickly. I’m a big fan of smoked paprika, which goes really nicely here with the egg yolks, shallots, low-fat mayonnaise (a small repentance for the Easter brunch gluttony), mustard, and a little sprinkle of fresh tarragon. If you want to fancy the eggs up a bit, use a pastry tube to fill the eggs. I just spooned the filling right into the yolks.
Makes 6 devilled eggs
Preparation time: 10 minutes
3 hard-boiled eggs, cooled
1 teaspoon minced shallots
4 teaspoons mayonnaise
¼ teaspoon smoked paprika
½ teaspoon mustard (I used Colman’s which is hot and just a tad sweet; Dijon mustard would also be good)
Minced fresh tarragon, as garnish
Pinch Kosher salt, to taste
- Cut eggs in half lengthwise. Scoop or pop out the yolks into a small mixing bowl.
- Add shallots, mayonnaise, paprika, mustard and salt to yolks. With an electric hand mixer, blend the ingredients on medium speed until smooth and slightly lightened, about 3 minutes.
- Lay the egg whites face up and spoon the filling into the egg white hollows.
- Sprinkle with a few bits of minced tarragon.
- Serve immediately or refrigerate.