deviled eggs in a hash brown nest

The presentation of these deviled eggs makes this recipe look complicated, but we made it easy by buying hash browns to cut down on prep time. 

What You’ll Need

Makes 18 nests with eggs

• 1 bag frozen or refrigerated hash brown potatoes
• Vegetable oil
• Frying pan

• 18 eggs
• 1 teaspoon Dijon mustard
• ¼ cup water
• ¼ cup light olive oil
• 2 teaspoons paprika
• Salt and pepper to taste

• Piping bag (or Ziplock bag with corner cut off)
• Fresh dill

Let’s Do It

Hash brown nests

• Divide hash browns into individual servings
• Cook hash browns according to package instructions

Deviled eggs

• Boil eggs for 13–15 minutes; let cool completely and remove shells
• Cut the top ¼ off eggs and remove yolks
• In bowl, combine egg yolks, mustard, water, oil, paprika, salt and pepper; stir until smooth; spoon into piping bag (or Ziplock bag with corner cut off)
• Pipe egg yolk mixture into egg bottom

Place egg bottoms onto hash brown nests and garnish with egg top and fresh dill