Deviled Eggs

This might sound weird, but I love deviled eggs for breakfast.  They are full of protein and you can pop one in your mouth on the way out the door.  Of course, they are also great for their more traditional roles at picnics and BBQs.  I made this up, based on trying to recall how my aunt makes them and they’re pretty dang tasty. 

Deviled Eggs

DSCN0683

  • 6 eggs
  • 1 teaspoon mustard
  • 1 tablespoon mayo
  • paprika
  • S&P

Fill up a pot of water and carefully place eggs in the pot.  Bring the water to a boil and let the eggs boil for 15 minutes.  Drain them and run cool water over them to cool them down.

Once cool enough to handle, peel the shells and discard.  BEGINNERS TIP:  gently tap the egg on the side of the sink to loosen the shell away from the egg; this will make it easier to peel without puncturing the egg.

Slice the eggs vertically.  In a small mixing bowl, use a spoon and scoop out the egg yolks.  Using a fork, mash them up with the mustard and mayo and a dash of S&P.

Using a spoon, scoop a small amount of the mixture back into the egg whites until all the eggs are complete.  Sprinkle the top of each egg with paprika for a hint of spice and nice presentation.

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