Happy Easter everybody!
I hope you all have a wonderful day with your families and friends on this beautiful day. If you don’t observe Easter, I still hope you have a beautiful day – Sundays are days to rejoice for life in general.
If you do observe Easter, then there is a good chance that you have a few (or many) boiled eggs lying around your home. Hopefully, if you’ve hidden eggs for any young kids, you were able to find them all.
I think my parents secretly wrote down where all the eggs were – I imagine that there are households that begin to smell like sulfur a few weeks after Easter thanks to forgotten eggs. Hehehe oh well, right? All for the sake of the Easter bunny and the Lord.
If you are looking for a recipe to help you use up some of those boiled eggs, I suggest you try this recipe. There are some amazing deviled egg recipes out there, but I have always been a big fan of plain ‘ole classic deviled eggs.
I have the hardest time eating only 1 or 2 – even though my sometimes cholesterol problems mean I should not have any. Psha is what I say to cholesterol when deviled eggs are around. Sorry Dr. Z. if you’re reading this. I love my heart but my stomach loves deviled eggs more.
When I fill my deviled eggs, occasionally I use a piping bag and cake decorating tips like I’m icing a cupcake. But… sometimes I don’t want to pull out the cake decorating box and I do the lazy route, like today.
Take an empty plastic baggie, fill the bag with the yolk mixture using a spatula, and cut the tip off of the bag. Its your quick deviled egg filling fix.
Well, everyone, enjoy your Easter and I will back soon with some Mother’s Day goodies.
- 1 dozen boiled eggs, shells removed
- ⅔ cup of mayo
- 1 teaspoon dried mustard
- 1 teaspoon white vinegar
- ¼ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon paprika
- 2 teaspoons finely diced chives
- additional paprika and chives for garnish
- Slice the eggs in half lengthwise and pop out the yolks. Using a fork, mash the egg yolks.
- Add the remaining ingredients and combine well.
- Fill the empty egg whites with the mixture. Garnish with the extra paprika and chives.
- Cover lightly and refrigerate for 1 hour before serving.
Nutrition Information:Yield: 12 Serving Size: 1 egg
Amount Per Serving: Calories: 177Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 192mgSodium: 184mgCarbohydrates: 4gFiber: 0gSugar: 1gProtein: 7g
Nutrition information is automatically calculated and may not be correct.