With Easter around the corner this is a great recipe for Deviled Eggs by Whole Foods Market. Deviled Eggs aren’t a tradition in every home to serve during Easter but in some homes it is. If you’ve never tried Deviled Eggs before you should at least try them once. They are definitely a treat, and extremely easy to make, so even the the biggest beginner in cooking can make them. Don’t forget to opt for organic ingredients. Enjoy!
- 6 hard-cooked eggs, peeled
- 1/4 to 1/2 teaspoon dry mustard
- Sea salt, to taste
- Ground pepper, to taste
- 3 tablespoons expeller pressed canola mayonnaise
- 2 tablespoons green onion, chopped
- 1 tablespoon sweet pickle relish
- Paprika for garnish
Cut peeled eggs in half lengthwise. Slip out yolks and mash with a fork. Add dry mustard, salt and pepper, and mayonnaise. Stir in green onion and relish. Fill whites with yolk mixture, heaping it lightly. Sprinkle with paprika. Refrigerate until serving (no longer than 24 hours.)
Per Serving (2.15 oz-wt.): 130 calories (100 from fat), 11g total fat, 2g saturated fat, 6g protein, 2g total carbohydrate (0g dietary fiber, 1g sugar), 215mg cholesterol, 160mg sodium
Tips For Hard Boiled/Deviled Eggs:
- When boiling eggs, to keep hard-cooked from cracking add 1 teaspoon of vinegar to the water.
- Add 1 teaspoon of baking soda or a dash of salt to the water while boiling eggs in order to make eggs easier to peel later on.
- When peeling eggs place the already boiled eggs into a bowl of ice water. This will help make the shells come off easier.
- Add crab meat to the mixture to kick it up a notch for something different.
- Eggs that have aged in the refrigerator for a week to ten days can sometimes be easier to peel after you cook them.
- For a pretty eco-friendly presentation place deviled eggs in a fancy eco-friendly dish to put on display before they are eaten.
- When peeling eggs tap them on the wider end of their shells. There’s usually a pocket of air in the direction, therefore it won’t cause the egg to crack with the shell. Simply peel the egg by the membrane.