If your life gets busy, like mine does, you may forget a few things until the last minute. Perhaps you have the need for a quick dish to bring to a picnic or a potluck dinner. Perhaps you have the need to use up a carton of eggs before they go bad. Or, maybe you just need a healthy snack. Deviled eggs go fast at my house. I have to hide some if I get to eat any of them. Since going on this low carb - low cholesterol - low fat diet, I thought I had to give up having them. Boy howdy was I excited when I found out that I could have up to three real, honest to goodness eggs a week. I confess, I fantasized about all the ways I could have them but it was the deviled eggs that kept coming back to mind.
Now, everyone has their own deviled eggs recipe. My family likes them with some kick to 'em. My nieces, however, can't stand spicy stuff. This recipe is super flexible. You can adjust it do your liking and call it your own deviled eggs supreme. The secret ingredient is always love!
- 1 dozen hard boiled eggs, cut in half
- 1/4 c spicy mustard
- 1 tbsp prepared horseradish
- 3 tbsp mayonnaise
After your eggs are cut in half, scoop out the yolks and put them into a medium bowl. Reserve the egg whites.
Mash egg yolks with a fork until crumbly. Add remaining ingredients and mix until uniform in color and texture. This should be a relatively smooth mixture.
Spoon egg yolk mixture into a sandwich bag and zip shut. Snip off one of the lower corners of the bag. Pipe mixture into the egg whites.
Garnish as desired, serve immediately or chilled for 15 minutes.
If you want, you can chop up the eggs all together and add the other ingredients to make egg salad. My house, the eggs don't last long enough to get garnished. But you can garnish them with paprika, which is traditional. You can also use fresh herbs. If you're feeling fancy, fresh picked and washed nasturtium blossoms are a great option. They have a nice peppery flavor and are a refreshing counterpoint.
Have a beautiful day.