Nick’s Deviled Eggs
Nick made these for me last night. I had five and then stopped myself. Deviled eggs are a common hors d’oeuvre in the summer and around the holidays, but sometimes, don’t you crave them for just the hell of it? (!!!pun!!!) We have been talking about making deviled eggs for days. I love that creamy, salty, soft, cold texture. Delicate and delish. Really simple recipe as well.
8 large hard boiled eggs, cooled and peeled
4 tablespoons low fat mayonnaise (you really can’t taste the difference)
1 table spoon dijon mustard
Sprinkle of paprika on each
Sprinkle of chopped green onion or chive on each
salt and fresh pepper to taste
Boil your eggs in a large sauce pan for 25 minutes, when done pour into a strainer and refrigerate your eggs until they have completely cooled. Peel and halve. With a gentle squeeze the yolk should pop right out. Place yolks in a separate bowl. Mix with mayo and mustard until smooth then pipe into the eggs whites again. You can use a zip lock bag, just fill one corner and cut off the tip. Season with paprika, salt and pepper and chives. Chill and serve.
Good work my love. Notice the heart shaped green onion on the egg in the left corner? Total coincidence. Just like Jesus in a grilled cheese.