If you’re like me, you now have at least a dozen colorful, hard-boiled eggs waiting, just waiting, in your fridge. So…what are you going to do with them? Truly, you’ve got a few possibilities, including:
- egg salad
- slicing the eggs and sliding them into a sandwich
- Scotch eggs (essentially hard-boiled eggs wrapped in sausage, then deep-firedWhat my family loves though, are deviled eggs. I almost never, ever make them, even though every time I do, they’re sucked down with such enthusiasm I question the wisdom of not including these little yolky beauties into my snack rotation.
This week, I give you simple, easy, wonderful deviled eggs. The best part? It’s super easy to include your kids in making these bite-size snacks, and you’ll use up all of those jeweled orbs just waiting in the fridge.
Simple Deviled Eggs
- 12 hard-boiled eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 pinch cayenne pepper
- 2 teaspoons capers, rinsed, patted dry, and minced (optional)
- paprika (optional)
Peel the hard boiled eggs, then cut each egg in half lengthwise. Scoop out the yolks and place in a bowl. Add mayo, Dijon, salt, black pepper, cayenne pepper, and capers if using. Using a fork, mash all of the ingredients together until well-mixed and smooth. Fill the eggs using a spoon or a resealable bag with the corner cut in order to pipe the filling into each egg. Sprinkle each egg with a tiny bit of paprika, then serve.
