Deviled Eggs

Posted by on April 5, 2010 in Appetizers, Blog, Traditional Holidays | 0 comments

On Saturday, April 3, 2010 Big Onechan and I colored eggs with our baby nephew Q, Auntie M and Bebe Dada.  Bebe E was taking an extended nap and woke-up as soon as we were finished – oh well.

We ended up with a beautiful basket of colorful eggs.  :)

What do you do with all of the hard-boiled eggs that you colored for Easter?

With our colored eggs, I decided to make deviled eggs.  My mother-in-law made some yesterday with chopped olives and they were delicious!  They were a yummy appetizer before our Easter dinner.

That’s what gave me the idea to make these for lunch today.  I was going to make an egg salad sandwich, but these were so much better!

And believe it or not, I have NEVER made deviled eggs before.  Sure, I’ve eaten them at parties, but they always seemed like too much work to make.  I was wrong!

Unfortunately, I didn’t have any canned olives in the pantry now, so I made them without the olives.  :(

I did however, add a little spice to them.  :)

Deviled Eggs

  • 7 large boiled eggs
  • 4 tablespoons lite mayo
  • 1/2 teaspoon dijon mustard
  • 1/2 teaspoon cayenne pepper
  • 1/2 cup chopped black and/0r green olives
  • Salt & pepper to taste
  • Paprika for garnish

Slice hard-boiled eggs lengthwise and scoop out yolks with a spoon.

Lay egg whites on a platter.

I used a hand blender to whip the egg yolks, mayo, mustard, cayenne pepper, salt and pepper.  This gets the yolk mixture really creamy.

For my mother-in-law’s deviled eggs, chop 1/2 cup black olives (mix with some green olives for added flavor) and fold into yolk mixture.  Make sure that you drain the olives and let them dry a little bit.

If there’s too much liquid on the olives they will make your yolk mixture watery.

Scoop the yolk mixture into a sandwich size ziplock bag and cut one corner of the bottom of the bag to make a very small hole.

Squeeze out the yolk mixture into each egg to make a decorative swirl.

Sprinkle with paprika.

Voila!  Easy deviled egg lunch, the day after Easter!

Enjoy!

Judy | bebe mama

 

Deviled Eggs
Author: 
Recipe type: Appetizer
 
Ingredients
  • 7 large boiled eggs
  • 4 tablespoons lite mayo
  • ½ teaspoon dijon mustard
  • ½ teaspoon cayenne pepper
  • ½ cup chopped black and/or green olives
  • Salt & pepper to taste
  • Paprika for garnish
Instructions
  1. Slice hard-boiled eggs lengthwise and scoop out yolks with a spoon.
  2. Lay egg whites on a platter.
  3. I used a hand blender to whip the egg yolks, mayo, mustard, cayenne pepper, salt and pepper.  This gets the yolk mixture really creamy.
  4. Chop ½ cup black olives (mix with some green olives for added flavor) and fold into yolk mixture.  Make sure that you drain the olives and let them dry a little bit. If there's too much liquid on the olives they will make your yolk mixture watery.
  5. Scoop the yolk mixture into a sandwich size ziplock bag and cut one corner of the bottom of the bag to make a very small hole.
  6. Squeeze out the yolk mixture into each egg to make a decorative swirl.
  7. Sprinkle with paprika.

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