A simple breakfast or snack. I grew up eating these on Easter Sunday and it's not Easter without them, but they are truly a year round gem to eat.
Deviled Eggs
Makes 12 servings, 15 minutes
Ingredients
1 Dozen Hardboiled eggs
1/4 Cup Mayo - whole30 compliant
3 Tbsp Mustard
1/4 Tsp Salt
1/2 Tsp Pepper
Paprika
Take Hardboiled Eggs, peel and cut in half. Pop the yolks into a small bowl. Place eggs flat on a plate. Repeat for all eggs.
Crush the yolks, I use a fork and press against the side of the bowl, some people like using a food processor. Dealers choice. Add in mustard, mayo, salt, pepper and mix well. Use a spoon to fill the inside of the hard boiled egg white. I tend to put about a teaspoon and then go back around and even out the eggs.
Add paprika on top. Enjoy! If you're prepping to eat later, cover and refrigerate.
Other topping ideas: chives, dill, bacon bits, radish slices, siracha, cilantro, olives. I'm a purest when it comes to deviled eggs, so I like to go with plain and simple, but enjoy it however you like.
Favorite Brands:
Whole30 compliant mayo: Primal Kitchen, Whole30 Mayo Recipe
How to Hard Boil Eggs:
Fill a large pot of cold water, place the eggs in the pot, add a pinch of salt. I aim to make one layer of eggs on the bottom of the pot but sometimes it's a two layer situation. Make sure the eggs are covered with an inch or so of water. Bring to a boil. Turn off heat and cover for 10-12 minutes. Make an cold water/ice bath in another bowl, add the eggs to the ice bath to cool down and let chill. Eventually drain the water and place in the refrigerator until ready for use.