My husband loves Deviled Eggs. If I want to score some points with him...I just have to surprise him with this little appetizer when he gets home from work. But it's not about scoring points...I do it because I love him;) I don't make them very often though, so it's special. My mom used to make these and I learned from her the simple way to do it. Some deviled eggs are super fancy with all kinds of stuff in them...but we tend to like them simple around here. I am going to have to try some bacon crumbles on top though...everything's better with bacon, right? :)
- 12 Hard Steamed Eggs
- 1/2 cup Homemade Mayo
- 1 1/2 teaspoons Dijon mustard
- salt and pepper, to taste
- paprika and chives, optional
If you want to adjust the amount, that's fine, just adjust the amounts accordingly. I usually make about 6 at a time...12 halves...so I'd cut the other amounts in half;)
- Peel your hard boiled eggs and cut them in half, lengthwise.
- Pop out the yolks carefully into a bowl, arrange the whites on a pretty plate.
- You can mix the filling by hand, my mom always did, or you can use a food processor. The difference being, you'll have more lumps by hand and have a very smooth filling with a food processor. Add the mayonnaise and mustard, salt and pepper. Mix well, or pulse until smooth. Taste, and adjust to your liking.
- Spoon or pipe the filling into the each egg white.
- I like to sprinkle a little paprika and chives on top just because it makes them look fancy;)
Too simple for you? Need toppings? Nom Nom Paleo invented "Lazy Devils" that you just add to the halved eggs...no popping out the yolks! These are some ideas for mouth-watering toppings...
- Spread Ranch Dressing, top with Bacon, Tomato and Sprouts
- Spread Sriracha Mayo, top with Prosciutto, Chives and Fleur de sel
- Spread Guacamole, top with Crab, finely chopped apple and lime juice
- Spread Mayo, top with shredded Pork, Pineapple, Cilantro and sea salt
Ok, I'm going to have to give these toppings a try...they sound and look too yummy! Here's a teaser from Nom Nom's cookbook...