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)