Sunday, March 23, 2008

Deviled Eggs

Do you have a million hard-boiled eggs to use up after the Easter Bunny dropped by this weekend? One of my favorite ways to eat them is Deviled Eggs. This simple recipe comes from the "Betty Crocker New Cookbook."

Deviled Eggs

6 hard-cooked eggs, peeled
3 tbsp. mayonnaise
1/2 tsp. ground mustard (dry)
1/8 tsp. salt
1/4 tsp. pepper

Cut eggs lengthwise in half. Slip out yolks and mash with fork. Stir in mayonnaise, mustard, salt and pepper. Fill whites with egg yolk mixture, heaping it lightly. Cover and refrigerate up to 24 hours.

*** Sometimes I add a little bit of sugar to the yolk mixture, and I like to sprinkle the tops of the eggs with paprika as a garnish.

3 comments:

Rhonda Dykes said...

What kind of mayo? Mine has soybean oil in it.

Andrea said...

Every MSPI kid's tolerance is different. Mine were fine with soy oil, so I'm not familiar with completely soy-free options. I suggest checking the natural foods aisle at the store.

Anonymous said...

Smart Balance has a mayo that is soy and milk free. :-)