(Not So) Deviled Eggs

These eggs usually have a bad rap for being “devilish,” but by retaining the original egg shape and filling them with a creamy center, they chicks don’t seem as menacing at all. The term “deviled” first appeared in the 18th century, with “deviled” referring to certain meat and fish spreads. Deviled eggs are super quick and easy to whip up and can be served as an appetizer or afternoon snack. Hope you guys give this recipe a try!

Total cook time: 30 min

Serving size: 6 stuffed eggs

Ingredients:

6 large eggs

¼ cup mayonaise

1 tsp. white vinegar

1 tsp. yellow mustard

¼ tsp. salt

¼ tsp. black pepper

¼ tsp. cayenne pepper

1 baby carrot

1 black olive

Directions:

1. Place the eggs in a large pot and fill with enough water so that it covers 1.5 in. above the eggs and the eggs are barely submerged.

2. Turn to high heat and leave the pot uncovered until the water begins boiling. Then, cover and turn the heat to low and cook for one minute. Afterwards, remove the eggs from the heat and keep the eggs covered for 14 minutes. Then, rinse under cold water for one minute.

3. Carefully peel the eggs. Then, with your finger, penetrate the egg white 2 cm. from the top and carefully separate the top of the white from the yolk.

4. With a spoon, gently dig out the egg yolk into a separate bowl. Be careful not to ruin the shape of the egg. Repeat for all six eggs.

5. To the bowl, add the mayonaise, mustard, salt, black pepper and cayenne pepper. Smash with a spoon and combine until smooth.

6. If you have a piping bag, put the egg mixture into it. If not, pipe the mixture into a plastic baggie and cut a small incision in one corner of the bag.

7. Use your piping bag to fill the empty egg whites, then place the top of the egg back on.

8.  At this point, your deviled egg is done! But if you want to decorate them a bit more, cut up small slices of olive and carrots and create a cute chicken from the egg. Enjoy!

~Anni