Easter truly feels like the start of a new beginning. The egg hunt is over, now it’s time to eat. I actually kept myself busy decorating Easter eggs for my little nieces and nephews combined with making appetizing meals for the fam this past weekend. The newest addition to the list of appetizers is Deviled eggs. This past weekend was my very first time making it and everyone absolutely loved it. Things sour tasting mustard and mayonnaise combo can do….better left experienced than imagined :). The deviled egg is not native to Nigeria but is quite popular across the continents and can be seen in recipes as far back as ancient Rome.
How to make Deviled eggs
• Cook Time:15 minutes
• Prep Time: 5 minutes
• Makes: 8 deviled eggs
Step 2: Crack the egg shells and carefully peel. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, mustard, salt, and pepper, and mix well.
Disperse evenly heaped teaspoons of the yolk mixture into the egg whites. You can also use a piping bag to make it look more attractive. Sprinkle with pepper, refrigerate and serve cold.