Deviled Egg Cups

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deviled egg cups
  • 15Servings


  • 1 box (1.9 oz.) mini phyllo shells, such as Athens
  • 4 hard-boiled eggs
  • 2 tablespoons mayo
  • 2 teaspoons fresh lemon juice
  • Hot smoked paprika


Crisp shells in 350° oven for 5 minutes; let cool. In food processor, puree eggs, mayo and lemon juice; season. Fill shells with egg mixture; sprinkle with paprika.