Deviled Eggs
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
- 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
- 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.
- 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.
- 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.
