Both Passover and Easter use hard boiled eggs for their festive celebrations. Maybe you have leftover hard boiled eggs from your Sedar, or maybe you have a bowl full of pastel painted Easter eggs lying around. Maybe you’re just looking for a fun and delicious appetizer to whip up quickly--in any event, these Deviled Eggs are just for you.
Most appetizers involve some kind of guilt, whether they’re breaded, fried, or covered in butter. These Deviled Eggs, however, are not anything you have to feel bad about. They are free of carbs, less than 60 calories, and less than 5 grams of fat--so don’t be shy and have more than one!
The spicy mustards in this recipe give these nearly bite-sized hors d’oeuvres a special kick. I like putting an olive half on each one so that the flavors are rounded out by a salty finish. Overall, they’re creamy and smooth--a classic dish.
Deviled Eggs Ingredients: 6 eggs 2 tablespoons mayo 1 tablespoon spicy brown mustard 1 teaspoon hot mustard 1 teaspoon white sugar 1 teaspoon garlic salt 1 teaspoon onion powder salt and pepper to taste paprika for garnish 6 pimento stuffed green olives (halved)
- Hard boil eggs (if not done already!): place in saucepan so that all are flat on bottom. Fill the saucepan with water so that the eggs are covered. Bring water to boil, remove from heat, and keeps eggs in saucepan for 15 minutes before draining. Run eggs under cold water and begin to peel shells from eggs.
- Cut eggs in half (lengthwise) and remove yolks. Add yolks into medium bowl. Then add mayo, mustard, sugar, garlic salt, onion powder, salt and pepper to bowl and begin to mash contents with a fork. When mixed well, scoop mixture into a plastic bag that has a small hole cut in the bottom corner.
- Begin to squeeze mixture out the bottom hole to fill the hollow centers of egg halves. The plastic bag will help to control the flow of the yolk mixture for a decorative touch. Once mixture has been distributed, sprinkle each egg half with paprika and a green olive half.