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.
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