Spicy Tomato Deviled Eggs
by George Duran
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
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
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