For some reason, I thought I didn’t like deviled eggs…that was until now! I had ended up buying a dozen eggs, which I never do, and realized I needed to think of something to do with all of them. After flipping through countless recipes, I decided the easiest thing would be to make a bunch of deviled eggs and just use them as my lunchtime snack for the week.
The recipe I found calls for four eggs, but you can really use whatever you have and just adjust the ingredients a bit to fit that number. This is one of my new favorite Sunday lunch/dinner prep ideas! Enjoy!
Serves 4
4 large eggs
2 tablespoons reduced-fat mayonnaise
1 teaspoon cider vinegar
1/2 teaspoon Dijon mustard
Pinch salt
Pinch black pepper
Chopped fresh flat-leaf parsley or paprika
- Place eggs and enough cold water to cover by at least 1 inch in medium saucepan; bring to boil. Immediately remove saucepan from heat and cover. Let stand 15 minutes. Pour off water and rinse eggs under cold running water until cool.
- Peel eggs. Cut eggs lengthwise in half and remove yolks. Transfer yolks to small bowl and mash with fork until smooth. Add mayonnaise, vinegar, mustard, salt, and pepper; stir until mixed well.
- Place egg whites on a plate. Spoon yolk mixture evenly into egg white halves or spoon yolk mixture into pastry bag fitted with star tip and pipe into egg white halves. Sprinkle with parsley or paprika and serve or loosely cover and refrigerate up to 4 hours.
Check out this recipe and a ton of other great ones, here.
pinch & sift 