I like deviled eggs, but rarely make them because I just cannot peel the suckers without ripping off chunks of egg white. More on that later…
This is just your basic Southern Deviled Egg recipe. These are a great snack or appetizer for primal eating – no carbs to speak of!
- 5 large eggs
- approximately 2 T mayonnaise
- approximately 1 T Dijon mustard
- 1/2 t apple cider vinegar
- Kosher salt and freshly ground pepper – to taste
- Cayenne pepper, onion powder, granulated garlic – to taste
- Paprika (sweet, or try smoked paprika…both are good)
Place the eggs in a saucepan and cover with cold water. Bring to a full boil, then remove the pan from heat and let the eggs stand for 18 minutes (covered).
This is where I run into trouble. Someone out there please send me your suggestions on how to peel hard-boiled eggs! This is what I did, and the photo below is pretty much what resulted. I drained the eggs, shook the pan so that the egg shells were cracked a little, then covered them with cold water to cool. After they cooled some, I tried to remove the eggshell, and it chips and chips…I get frustrated and eventually start yanking off the shell and parts of the egg white. Heck, I don’t even like the egg whites! I would be happy eating the yolk mixture with a spoon…but that’s hardly party food unless you’re by yourself.
So, back to the recipe.
Peel the eggs, then cut each egg in half. Transfer the yolks to a small bowl and mash with a fork. Stir in the remaining ingredients (except paprika) until smooth, and season to your taste. (I like mine a little zippy!)
Distribute the yolk mixture to the egg whites, covering the tops. [Note: I just spoon it on, but if you want to get fancy you can pipe the filling into the egg whites like frosting.] Sprinkle the eggs with paprika and voila! If making ahead of time, refrigerate until ready to serve.