These Deviled Eggs are so good, they are practically angelic! Just be prepared. You have to be prepared, because if you bring these to the holiday party they will evaporate before your eyes! So make sure to reserve some for yourself at home, because none of these will be coming back home with you.
What you’ll need:
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
Garlic salt, pepper, paprika, to taste
Optional: Cayenne (a pinch), half-n-half (a petite splash), relish (a touch)
What you’ll do:
1. 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.
2. 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.
3. 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.
4. 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.
You can make these a bit more “devilish,” like I like them, by throwing in a conservative sprinkle of cayenne.
But the thing that really makes them silky and “angelic” is by adding one tablespoon of half-n-half to the mix. Another suggestion is to throw in one tablespoon of relish.
Taste and correct the seasonings with each addition.
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