DEVILED EGG CUPS

This is my favorite type of recipe – one that is simple and fast, while still creating a fabulous presentation.  I made this appetizer using a recipe featured on rachaelraymag.com. However, I doubled the original recipe because I always have a crowd to feed, and mixed in some additional ingredients to add some brightness to the flavor of the dish.

DEVILED EGG CUPS

ingredients

• 2 boxes  (1.9 oz.) mini phyllo shells (I found some at Vons.)
• 8 hard-boiled eggs
• 1/4 cup mayo
• 1-2 Tablespoons Dijon mustard, depending on your preference
• Fresh juice of 1 lemon
• 1/4 teaspoon dill weed (fresh or dried)
• Freshly ground salt & pepper to taste
• Sweet or smoked paprika to garnish

directions

1. Crisp shells in 350 degrees degree oven for 5 minutes; let cool.
2. In food processor, puree eggs, mayo, Dijon, lemon juice, and dill weed.
3. Season with salt & pepper and blend until well incorporated.
4. Using a rubber spatula, put egg mixture into a zip lock bag, seal well, and clip off one corner with kitchen scissors.
5. Pipe egg mixture into shells; sprinkle with paprika.
6. Serve immediately.  Makes 30.

Enjoy!