Devilish eggs

If there was one appetizer that just had to see its way to the picnic table in the South, I would say it would be deviled eggs. The trick to these is getting the eggs just right so they peel easily and don’t have any gray/green discoloration in the middle. A quick Internet search will reveal about three dozen methods for getting them just right. If you’re having trouble with the eggs, try another method. Make a small batch to start. You don’t want to boil a dozen eggs and have them come out hard to peel. Below is the method that seems to work for us.

1 dozen large hard-boiled eggs, peeled
½ cup (125 mL) Paleo Mayonnaise ( recipe here)
2 tablespoons dill pickles, finely chopped
2 teaspoons prepared mustard
½ teaspoon black pepper
¼ teaspoon salt
~ paprika, to garnish

  1. Cut eggs in half (lengthwise).
  2. Empty out yellow yolks into medium bowl.
  3. Mash with spoon and add mayonnaise, mustard, chopped pickles, salt, and pepper. Mix/mash all these ingredients well and spoon into a ziplock bag or icing bag.
  4. Assemble egg halves on your serving platter and pipe the filling into each egg. Garnish with paprika and enjoy.

How we hard-boil eggs

  • Place eggs in sauce pan large enough to hold them in a single layer.
  • Add cold water to cover eggs by 1 inch (2 cm).
  • Bring water to boil on high heat and immediately remove from heat and cover.
  • Let eggs stand in hot water for 15 minutes (12 for medium, 18 for extra-large).
  • Cool eggs completely under running water or an ice bath and refrigerate for later.

Variation—Chop up some fresh dill and add it into the mixture.

Plan Ahead—Hard-boil the eggs a day or two before just in case.