Monday, April 18, 2011

Spicy Tomato Deviled Eggs

George Duran, chef, entertainer and host of TLC’s Ultimate Cake Off, is sharing Easter leftover recipes that he’s created to spice up this year’s post-holiday eats. Now you know what to do with all of the Easter eggs you found! Enjoy!

Prep: 35 minutes / Yield: 6 to 8 servings

1 dozen eggs
5 tablespoons low-fat mayonnaise
2 tablespoons Hunt’s tomato paste
2 to 3 teaspoons bottled hot pepper sauce
Kosher salt or table salt, to taste
Freshly ground black pepper, to taste
Paprika

For perfect hard-boiled eggs: Put the eggs in a large pot and cover them by at least 2 inches with cold water. Put the pot over high heat. When it comes to a boil, remove it from heat, cover, and let stand for 15 minutes. Drain the pot and run cold water over the eggs to stop the cooking. When cooled, crack and remove the shells.

Cut the eggs in half and put the yolks into a bowl. Mash them with the mayonnaise, tomato paste, and Tabasco until smooth. Season to taste with salt and pepper. Place the yolk mixture in a re-sealable plastic bag. Just before serving snip off one of the corners of the bag. Gently squeeze the bag and fill each egg white. Garnish with paprika.

Yield: 6 to 8 servings

Be sure to check out Chef Duran’s two other Easter leftover recipes: Thin Crust Honey Glazed Ham Pizza and Bunnies in a Blanket.

Click here to find out how to win an Easter Care Package giveaway!

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