Get ready to hatch the perfect Easter brunch with our delicious and adorable edible nests! Made with crispy hashbrowns and topped with a spicy deviled egg made with Beano’s Jalapeno Mustard, these nests are the ultimate combination of savory and spicy. Plus, the cute presentation will make your Easter celebration extra festive. Hop to it and give this dish a try!
Ingredients:
For potato nests:
- 20 oz bag of shredded hash browns
- 4 tbsps olive oil
- 1 egg
For deviled eggs:
- 6 hard-boiled eggs, peeled
- 2 tbsps mayo
- 1 tbsp Beano’s Jalapeno Mustard
- 1/4 tsp paprika
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- salt and pepper, to taste
- fresh chives, chopped, for garnish
Directions:
- Preheat the oven to 400°F.
- In a large bowl, stir together the shredded hash browns, oil, egg, and salt and pepper until well combined.
- Spray a muffin tin with cooking spray.
- Press the hash brown mixture up along the edges of each muffin cup to create a nest shape.
- Bake the hash brown nests for 20-25 minutes or until golden brown and crispy.
- While the nests are baking, prepare the deviled eggs. Cut each hard-boiled egg in half and carefully remove the yolks.
- In a separate bowl, mash the egg yolks with a fork until they are finely crumbled.
- Add the mayo, Beano’s Jalapeno Mustard, paprika, garlic powder, salt, and pepper to the mashed egg yolks. Mix well until everything is fully combined.
- Once the hash brown nests are done baking, remove them from the oven and let them cool for a few minutes.
- Spoon a generous amount of the deviled egg mixture into each egg slice and place one slice into the nest.
- Garnish the deviled eggs with freshly chopped chives.
- Serve and enjoy your delicious hash brown nests with deviled eggs
