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Tuesday, June 14, 2011

Devilish Eggs


Has this ever happened you to? You get a craving for a certain food and that feeling won't leave you until you've had that type of food? That's happened to me in the last couple of days. A couple days ago, Chrystal (one half of The Duo Dishes) tweeted a photo of deviled eggs, I had the sudden urge to have them. It was a strong craving for these deviled eggs. So strong that I ended up making myself some the next day. It was either make them or have it bother me until I do. There was no backing down. Good thing I had some eggs left in the fridge. I guess you can call this a craving fulfilled.

Deviled eggs are relatively easy to make. Another name for these delicious little guys are eggs mimosa or so it says on its Wikipedia page.  It's basically hard-boiled eggs with the yolk mixture in it. Everyone's got their own way to making them, but the basic ingredients are eggs, a little bit of mayo and lemon juice with a pinch of salt and pepper. For mine I included some sweet pickle relish, dijon mustard, dry basil. Paprika, which is my favorite spice, is usually just added as a garnish, yet it does give it a nice smokey-ish flavor. No need to be fancy with these. Just plop the yolk mixture into the shell with a spoon and eat up.

It's really tasty and a good way to jazz up the plain old hard-boiled egg. They're great appetizers or finger foods, too.

Easy to make. Easier to eat.


Makes 10 pieces.



Deviled Eggs

5 Eggs
1 tsp lite mayonnaise
1 tsp sweet pickle relish
1/2 tsp lemon juice
1 tsp dijon mustard
1 tsp dry basil
paprika
salt and pepper


Bring a small pot of water to a boil. Hard boil the eggs and let cool until room temp. Discard the shells and carefully cut the eggs in half and remove the yolk and place it into a small bowl. Set the egg white shell aside for the moment.

When all the yolks have been removed, mash them and add the mayonnaise, sweet pickle relish, lemon juice, dijon mustard, and dry basil. Combine thoroughly. Season with a pinch of salt and pepper.

Carefully take each half of the egg and scoop a teaspoon of the yolk mixture into the empty egg white shell. Sprinkle a little dusting of paprika. Chill in the fridge, covered, if not serving immediately.

6 comments:

John said...

I know a lot of folks who don’t eat eggs (they’re allergic, for health reasons, or concerns about animal cruelty). Here’s an awesome site that gives tips on cooking and baking without eggs: http://EggFreeLiving.com

ValleyWriter said...

I, for one, think eggs are YUMMY! and have no concerns about "animal cruely" (oy vey!). Thanks for the recipe!

teresa said...

i so love deviled eggs, YUM!

Kim said...

You know it's summertime when we bring out the deviled egg platters. What a good recipe for a great tradition.

Andrea@WellnessNotes said...

Sadly, I can't eat deviled eggs anymore. Yours look & sound delicious!

Susan said...

So, I do not really consider it may have success.

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