Angelic Deviled Eggs

Extra eggs from Easter? Deviled eggs are a great side dish or starter to any meal.

You’ll Need:

• 6 Eggs
• 3 Tablespoon mayonnaise
• 1 Teaspoon Dijon mustard
• Garlic salt, pepper, paprika

Optional ingredients:

• Cayenne (a pinch)
• Half-n-half (a petite splash)
• Relish (a touch)

To Start:

• Set the eggs in a pan of cold water, and then bring the water to a boil. Once it comes to a boil, set the timer. Here at home, the time to boil eggs is 13 minutes flat. Of course, if you’re at a higher altitude, you’ll have a longer boil time.
• When the timer goes off, run cold water into the pan to cool the eggs. After about 2-3 minutes, take them out and peel the shells.

Next — The Yolks:

• Getting them out of the egg without destroying the white takes just a bit of care. First cut them lengthwise before gently separating the yellow around the edges.
• Now press gingerly on the underside of the egg half and turn it over to pop the yolk out. Put all yolks into a small bowl and add the mayonnaise, mustard, salt, and pepper.

Tricks:

You can make these a bit more “devilish,” like I like them, by throwing in a conservative sprinkle of cayenne.

When the mix makes you moan out loud, you know you’ve gotten it right! Now take a small spatula and refill the tiny cups in the egg whites, one at a time.

As always, our recipes come with eating instructions. Guilt-free eating only comes when you take small bites, make it last, and control your portions.