Deviled Egg Potato Bites

Servings: 4-8

Ingredients

• 24 24 COLORADO Sangre red potatoes
• 18 eggs, hard cooked
• 1 cup mayonnaise
• 2 tablespoons  Dijon mustard
• 3 dashes  Worcestershire sauce
• 5 dashes bottled hot pepper sauce
• Salt, white pepper
• Paprika
• Fresh parsley

Instructions

Peel potatoes, trying to preserve a smooth oval shape. Halve each potato lengthwise; scoop out middle with a melon-baller or teaspoon. Steam or gently boil potato shells just until tender; do not overcook. Place potato shells in ice water. Add a small amount of lemon juice. Peel and halve hard cooked eggs. Remove yolks; mash and combine with mayonnaise until very smooth (electric mixer or food processor can be used). Add mustard, Worcestershire, hot pepper sauce, salt and pepper to yolk mixture; mix shells. Sprinkle with paprika and garnish with parsley. Serve chilled. Makes 48 appetizers