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Deviled Eggs

I LOVE deviled eggs!  Not so much growing up, but one of my roomies in college (Steph) used to make deviled eggs for us after our week’s winter conditioning, lifting, and practices.  It was a sort of congrats on getting through hell treat.  And, today I invite all of you to eat some deviled eggs, as it is National Deviled Eggs Day…who knew right?

Here is a recipe on how to make the perfect deviled eggs.  (When I make them now, I rarely follow the called for proportions, and just go by taste.

6 hard boiled eggs, peeled and cut lengthwise-See yesterday’s Tuesday Tip for the perfect Hard Boiled Egg
¼ cup Mayonnaise
1 teaspoon mustard-I use Dijon
Salt and Pepper to taste
Paprika for garnish

Once you hard boiled eggs are cool, remove the egg yolks to a small bowl and mash with a fork

Add mayonnaise, mustard, salt, pepper, and mix thoroughly

Fill the empty egg white shells with the mixture and sprinkle lightly with paprika

Cover and refrigerate until cold-best to refrigerate overnight

Deviled Eggs/Photo Courtsey of DeviledEggs.com

Check out THESE cool deviled egg trays from Rachael Ray and THIS website dedicated just to Deviled Eggs!

Have any other National food days you want me to check out?  Leave me a message in the comments below or email me at newsforchews@gmail.com.

Stay hungry…

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