Got a bunch of leftover hard-boiled eggs? I am always amazed by how quickly deviled eggs go at a party. They are sort of 50's and retro, but everyone loves them. So I made them for my Easter brunch with a little twist and they were devoured.
1 dozen hard-boiled eggs, peeled and halved
1/2 cup light mayonnaise
1 teaspoon dijon mustard
1/4 cup mascarpone cheese
Salt and pepper
paprika
1. Carefully put all the egg yolks in a bowl. Combine with mayonnaise, mustard, and mascarpone. Add salt and pepper to taste.
2. Using a small ice cream scoop, a teaspoon, or a piping bag, refill the egg whites with the yolk mixture. Sprinkle with paprika.
Makes 24 deviled eggs.
Printable version here.
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