Have you decided what you are going to do with all of those boiled eggs you have colored? There is nothing like a great deviled egg! A beautiful and delicious finger food/appetizer/snack – and great way to make a dent in your Easter basket.
The basic deviled egg is great on it’s own – but why stop there? By cutting the egg around the top instead of lengthwise – well, with a few peppercorns and finely trimmed carrots for beaks, you have baby chicks! Add a little finely shredded lettuce and even the pickiest eaters may be willing to give them a try!
As with all egg products, make sure that you keep the eggs cold at all times to prevent food poisoning.
I have included my recipe for deviled eggs. . . . As with all recipes, add spices and seasonings to suit your personal taste. . . a little dried dill weed, a little celery salt, some black pepper, crumbled bacon – you decide.
It may seem obvious – but make sure you remove the peppercorns before eating 🙂
Enjoy,
Kathy
Deviled Eggs
Ingredients
- 6 eggs, hard boiled click here for my fail-proof method
- 1/4 cup mayonnaise
- 1 teaspoon yellow mustard
- 1/8 teaspoon salt
- freshly ground black pepper
- ground paprika
Instructions
- Boil the eggs using your favorite method - or click here for my instructions for cooking the perfect hard-boiled eggs. Cool the eggs completely. (The eggs can be boiled up to several days in advance.)
- Carefully peel the eggs. Pat them dry.
- Halve the eggs and place the yolks in a bowl. Set the whites aside.
- Mash the yolks with a fork.
- Add the mayonnaise and mustard to the yolks. Continue to mash and mix until well combined. If the mixture seems dry, you can add up to 1 teaspoon white vinegar.
- Add salt and pepper to taste.
- Spoon or pipe yolk mixture into halved whites.
- Sprinkle paprika over the yolk mixture if desired.
