Deviled eggs on Easter

Dobby

10 years ago

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

Ingredients:::

• 4 eggs

• 1 tbsp. mayonnaise

• 1 teaspoon yellow mustard

• A pinch salt

• Freshly ground chili pepper

Directions:::

Step 1: In a medium sized pot, boil the eggs for about 15 mins till hard boiled. Once cooked and while hot, place the hard boiled eggs in cold water. This is to ensure the shell comes off easily.

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.