Deviled Egg Has Brown Nest

how to create these deviled eggs in a hash brown nest

what you’ll need

makes 18 nests with eggs

• 1 bag frozen or refrigerated hash brown potatoes
• vegetable oil
• 18 eggs
• 1 teaspoon Dijon mustard
• ¼ cup water
• ¼ cup light olive oil
• 2 teaspoons paprika
• salt and pepper to taste
• fresh dill

let’s do it

hash brown nests

• divide hash browns into individual servings
• cook hash browns according to package instructions

deviled eggs

• place eggs in single layer in large pot
• fill pot with cold water until eggs are covered by about 1″
• bring eggs, uncovered, to a rolling boil
• remove pot from heat after boil is achieved and cover tightly with lid
• set timer and allow eggs to sit, covered, 13 minutes
• carefully remove eggs from pot and place in bowl of ice water to cool
• let cool completely, then remove shells
• cut top 1/4 of egg off
• carefully remove yolk and rinse out egg whites
• in bowl combine egg yolks, mustard, water, oil, paprika, salt and pepper; stir until smooth; spoon into piping bag
• pipe egg yolk mixture into egg whites
• place egg bottoms into hash brown nests; garnish with egg top and fresh dill