Devil-ish Potato Eggs
These warm potato stuffed eggs are like a combination of deviled eggs and twice-baked potatoes. For a lower cholesterol version, make them yolkless, and add a little turmeric for a yellowy color. Skip the bacon and add diced red bell pepper and jalapeno peppers to taste.
Servings: 24 (1 stuffed egg half)
Calories: 80kcal
Ingredients
- 12 eggs hard-cooked, see instructions* for easy-peel below or in link here:
- 2 cups (4 servings) prepared instant mashed potatoes
- 1/4 cup mayonnaise
- 1/2 cup shredded Cheddar cheese
- 2 tbsp purchased or fresh crumbled bacon bits
- 2 tbsp tablespoons minced green onion
Instructions
- *Easy-peel hard-cooked eggs: Bring 1-inch of water to a simmer in a saucepan fitted with a steamer basket, if available. Place eggs in basket, or carefully lower into water with a slotted spoon. Cover pan; simmer 12 minutes for large or 13 minutes for extra large eggs. Remove from water. Serve warm or immediately plunge into ice water. Refrigerate until ready to use.
- Prepare instant potatoes following package directions for 4 servings, replacing butter with the 1/4 cup mayonnaise.
- Stir bacon bits, cheese and green onions into warm potatoes.
- Separate egg yolks from whites; mash yolks into potatoes. Or omit yolks and add a little turmeric for color to the potatoes.
- Spoon or pipe potato mixture into hollows of eggs, filling generously and evenly dividing between all the egg halves. Place eggs on serving plate. Sprinkle tops with bacon bits or paprika if desired.
- Microwave on high power 1-2 minutes to heat through just before serving. Serve warm.