classic deviled eggs
I love deviled eggs, but Z loves them even more. Before we were dating (we were just roommates!) I would make him deviled from the fresh eggs laid by my hens. They really were the best and if you have the opportunity to eat fresh local eggs over grocery store bought, please give it a try!
I’m going to share with you my basic deviled eggs recipe. There’s not much to it and I don’t think there’s any reason to get all fancy with eggs. Sometimes, I just scoop the filling onto each hard boiled egg with a spoon… or, just use a Ziploc bag to fill em!
Classic Deviled Eggs
6 large hard boiled eggs
-ten mins in boiling water, ten minutes covered in pot with heat off, ten mins in a bowl of ice water makes for perfect egg shell removal!
2 tablespoons of mayo
salt, pepper, garlic powder, paprika
slice hard boiled eggs in half
place hard boiled egg whites on plate and lightly salt
place hard boiled egg yolks into a bowl and mash with a fork
add the mayo, a few shakes of pepper or cranks of crushed pepper corn, three dashes of worchestire sauce, and a few shakes of garlic powder to the egg yolks and combine til chunks disappear.
fill each egg white with yolk mixture. you can use a spoon or fill a piping bag or Ziploc full of the mixture. squeeze onto each egg
garnish with a few cranks of peppercorn and sprinkle with paprika
*you can always hard boil the eggs a few days in advance and refrigerate until you are ready
for a healthier option, replace the mayo with hummus