Devil Those Eggs
April 9th, 2007
This happens every Easter, to thousands of households, all across the nations — I’m sure.
The kids want to color a hundred eggs, because it’s so much fun. Then, two days later, you realize that they don’t even like hard-boiled eggs.
That’s when husbands come in handy, because they usually do. 
So break out the egg recipes! Egg salad, deviled eggs, etc. (Honestly, there is not very many obvious ways to use up hard-boiled eggs, is there?)
Today I will post the simplest recipe for deviled eggs, then I’ll hunt around for some other ways to use up those colorful eggs!
Deviled Eggs
makes one dozen
6 hard cooked eggs
2 Tablespoons mayonnaise
(try olive oil instead of mayonnaise for healthier deviled eggs)
1 teaspoon prepared mustard
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
Peel the eggs and rinse to get all of the bits of shell off. If your kids are really creative, save the colorful shells and they can make mosaics with them.
Cut each egg lengthwise and remove the yolks. Set the whites aside on your serving dish. Place the yolks and the other ingredients in a bowl or in a chopper.
You guessed it — mash it, chop it, whip it all together. The basic idea is to take the yolks, which are dry and considered nasty by most people, and add some flavor and moisture to them.
Next you spoon this new, smooth and creamy yolk back into the whites. Sprinkle with more paprika as a garnish and chill.
Enjoy!
Entry Filed under: Breakfast, Condiments, Holidays, Leftovers, Old-Fashioned Foods, Recipes, Side Dishes, appetizers, salads
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