Deviled Egg Roll Ups

6 hard cooked eggs
3 tablespoons mayonnaise
2 teaspoons Dijon mustard
2 teaspoons minced pimiento
1/2 teaspoon minced dill or chives
12 phyllo dough sheets
1 egg white, lightly beaten

Cool eggs and peel. Cut in half lengthwise and carefully remove yolks. Set white aside.

Mash yolks and mix with remaining ingredients, except phyllo dough and egg white.

Fill cooked egg whites with mixture; cover and chill.

Cut each filled half egg in half lengthwise to make 24 pieces. Working quickly, fold 1 sheet of phyllo dough into quarters; cut in half. Place one deviled egg piece at one end. Brush sides with lightly beaten egg whites. Roll phyllo strip to enclose egg. Twist ends to close. Keep dough and wrapped eggs covered with plastic or a damp cloth as you work.

Deep fry 2 wrapped eggs at a time for 2 minutes.

Makes 24.

Hamilton Beach Deep Fryer with Cool Touch, 2-Liter Oil Capacity

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