Tuesday, April 15, 2014

Tasty Tuesday: Angeled Eggs


Deviled eggs are such a spring time food in my mind. I don't like calling them deviled eggs though because I'm silly like that. I love the taste and enjoy having them at my grandparents' on Easter Sunday. I have never made them before, so I texted my grandmother the other day to see what her recipe was. She is of course much cooler than me, so she was out and about and didn't give me the full recipe...as in, no measurements. She did this with dressing for Thanksgiving too, so I'm wondering if this is a test. Gangie, I'm onto you. So I kind of had to wing it which is actually just bad news for you because in winging it, I didn't write down the measurements I used either. Since angels are mysterious and surprising we are going to call these "angeled eggs" and you can decide how much of each ingredient to use! wink.
-Laurie

Hard boiled eggs: Allow eggs to boil five minutes, cool 15 minutes and then put in cold water for easy peeling!

1/2 lemon juiced
dill relish (wickles pickles was what I used)
salt
pepper
whole grain mustard
mayonnaise (I used a vegan mayo for lower calories)

After eggs are cool, slice length wise down the middle, scoop out yolk with a spoon carefully. Mash all yolks together and mix with remaining ingredients. Scoop about a teaspoon full into the egg and top with paprika. 

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