Deviled Eggs La Idaho® Potatoes
2 medium Idaho® potatoes, scrubbed and pierced12 hard boiled eggs, shells removed and halved lengthwise
½ cup mayonnaise
⅓ cup milk
3 tablespoons prepared yellow mustard
2 teaspoons sugar
¼ teaspoon salt
Paprika to garnish
Wrap each potato individually in a paper towel and place in microwave about ½-inch apart. Microwave on high setting 5-6 minutes or until fork tender. Remove from microwave. Immediately cut each potato in half lengthwise. Let stand 5 minutes to cool slightly.
Place 12 egg yolk halves in large bowl and place all of the egg white halves on a large serving plate. Using a spoon, scoop out potato “meat” and place in bowl with the egg yolks. Mash with fork or potato masher. Add remaining ingredients except paprika. Stir until well blended.
Using a teaspoon, place equal amounts of the mixture in each egg white half. Cover with plastic wrap and refrigerate 3 hours before serving. Sprinkle with paprika and serve.
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2 medium Idaho® potatoes, scrubbed and pierced12 hard boiled eggs, shells removed and halved lengthwise
½ cup mayonnaise
⅓ cup milk
3 tablespoons prepared yellow mustard
2 teaspoons sugar
¼ teaspoon salt
Paprika to garnish
Wrap each potato individually in a paper towel and place in microwave about ½-inch apart. Microwave on high setting 5-6 minutes or until fork tender. Remove from microwave. Immediately cut each potato in half lengthwise. Let stand 5 minutes to cool slightly.
Place 12 egg yolk halves in large bowl and place all of the egg white halves on a large serving plate. Using a spoon, scoop out potato “meat” and place in bowl with the egg yolks. Mash with fork or potato masher. Add remaining ingredients except paprika. Stir until well blended.
Using a teaspoon, place equal amounts of the mixture in each egg white half. Cover with plastic wrap and refrigerate 3 hours before serving. Sprinkle with paprika and serve.
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