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Lemon & Smoked Paprika Lighter Deviled Eggs

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Lemon & Smoked Paprika Lighter Deviled Eggs

Features:
  • Gluten Free
  • Vegetarian
  • 30 Minutes
  • Medium

Ingredients

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In this year’s Mother’s Day series, I am putting together recipes that are easily taken outdoors now that the weather is just right in Malta. Say it with time this Mother’s Day – organise a picnic brunch! Deviled Eggs are such a classic (and a real headache to assemble!) but there’s no brunch without eggs, and nothing fancier than these Deviled bunch. Don’t try to make them look perfect, mine didn’t come out looking anything close to perfection, hah!

 

 

Steps

1
Done

Boil the eggs: Place the eggs in a saucepan, covering with enough cold water to cover by 1 inch. Cook without the lid on. As soon as the water begins to boil, stir gently and let them boil for two minutes. Then remove from heat and cover, letting them stand for at least 10 minutes. Drain the water & transfer the eggs into a glass bowl with ice-cold water. Let them cool completely before peeling & cut in half, lengthwise.

2
Done

Remove the egg yolks and transfer to a bowl. Add the Hellmann’s Lighter than Light Mayonnaise, lemon juice, dijon mustard and paprika. If you feel necessary, season with salt and pepper, and then fork through until smooth.

3
Done

Transfer the mixture into a piping bag or use a teaspoon to fill the egg whites. Serve cold or at room temperature.

 

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