Ho-Ho Deviled Eggs - KAIT Jonesboro, AR - Region 8 News, weather, sports

Ho-Ho Deviled Eggs

6 hard-cooked eggs
1/4 t. black pepper
2 t. garden vegetable dip mix
1/4 t. hot sauce
3 t. mayonnaise
1 t. mustard
3 t. fresh spinach, chopped

Slice eggs in half lengthwise.   Remove yolks and set whites aside.
Mash yolks with fork.  Add pepper, dip mix, hot sauce, mayonnaise, mustard and spinach.  Mix well.  Refill whites, using about one tablespoon yolk mixture for each egg half.

To hard cook eggs

Place eggs in single layer in sauce pan.  Add enough tap water to come at least 1 inch above eggs.  Cover and quickly bring to just boiling.  Turn off heat.  If necessary, remove pan from burner to prevent further boiling.  Let eggs stand covered, in the hot water about 15 - 17 minutes for large eggs.  (Adjust time up or down by about 3 minutes for each size larger or smaller.)  Immediately place eggs in ice water until completely cooled.

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