It’s the Monday after Easter, and you’re looking at a pile of brightly colored hard-boiled eggs that look a little worse for the wear. Time to recycle! Deviled eggs are a wonderful treat any time of year, and they’re easy to make. In addition to that, they’re a great source of protein and, when made with mayonnaise that comes from healthy oil, they’re as healthy as they are tasty.
Here’s a recipe for my favorite deviled eggs, simple but delicious!
Start with boiled large, organic, cage-free eggs (here’s a tutorial on hard-cooking eggs). Carefully peel them, and the cut them in half. Pop out the yolks (this is my kids’ favorite part of the process) and put them in a bowl, setting the whites aside.
Mayonnaise (here’s how to make it yourself), apple cider vinegar, chopped capers, dill, and a little sea salt is what goes into the filling. You can experiment with this…some people like a little dijon mustard, or even horse radish in their eggs. I’ve seen variations from bacon to salmon, but on this subject I’m a traditionalist: the filling is mostly just egg, with a few things added for flavor and texture.
Mix the filling together well, then just spoon it into each egg white. Quick and easy! I like to spruce them up by garnishing with a sprinkling of dill and a few whole capers. Ta-dah! A pretty appetizer or snack, in a jiffy.
Looking for more delicious real food recipes? I’ve got your back!
I’ve put together 85 incredible dishes that are full of flavor, super yummy, and good for you, too. From main dishes to desserts (and everything in between) you’ll have some fun new eats that I know you’ll love.
Best part? The ebook is only 2 bucks. It’s a total no-brainer, right? Right. Click here to check it out.
Photography by Jennifer Leung Johnson