Devilish Eggs

By barbaran

Ingredients

• 12 Large Eggs
• 1 Cup Mayonnaise
• 2 Tablespoon Dijon Mustard
• 1 Teaspoon Salt
• 1/2 Teaspoon Pepper
• 2 Celery Stalks (very finely diced)
• 1 Red Bell Pepper
• 1 teaspoonspoon Paprika (optional)

Details

Servings 1
Adapted from beta.abc.go.com

Preparation

Step 1

12 Large Eggs

Prepare an ice-water bath and set aside. Put eggs into a medium saucepan and cover with cold water, bring to a boil, then cover and remove from heat and let sit 12 minutes. Transfer eggs to icewater
bath.

Once eggs are cooled, peel. Cut eggs in half lengthwise, and carefully remove yolks and place into bowl. Arrange whites on a tray and refrigerate.

1 Cup Mayonnaise
2 Tablespoon Dijon Mustard
1 Teaspoon Salt
1/2 Teaspoon Pepper
2 Celery Stalks (very finely diced)
1 Red Bell Pepper
1 teaspoonspoon Paprika (optional)

Add the mayonnaise, mustard, salt, pepper, paprika to yolks and mix with a fork until smooth, then mix in celery. Scoop mixture into each egg white half and garnish with red bell pepper "horns." You can also use a piping bag.