Deviled Eggs Happy Spring!
Spring has sprung, so guess whose back in action on Gigs & Grub! Since this week is Easter & Passover and both represent rebirth and include eggs in their celebration, I thought its a perfect time to post a simple and yummy deviled egg recipe!
Deviled eggs also make a tasty treat for those doing paleo and keto! They keep well in the fridge for a few days so make a bunch and keep them on hand for a quick and easy snack or breakfast or with a salad for lunch. I pretty much make these to taste but I've attempted to add some measurements for you.
- 4 Organic Free Range Eggs (I am lucky to have gotten these beauties from my brothers farm super fresh!)
- 2 Tablespoon of Organic Mayonnaise per 4 eggs
- 1 tsp of Mustard per 4 eggs
- Dried Dill (lots!) at least a tsp
- A dash of sweetener (I prefer Stevia this is very slight) - optional
- Salt and Pepper to taste
Of course you can double, triple and beyond as needed.
Boil Eggs for 15-20 minutes
Let cool, once cool you can rinse under water. I like to tap my eggs all the way around on sink or counter to loosen the shells. Cut eggs in half and carefully scoop put the yolk leaving whites intact.
Mash the yolks in a medium bowl and add mayonnaise, mustard, dill salt and pepper. On all these ingredients you can add more to taste. Mix thoroughly.
Grab a small spoon and scoop egg mixture into the egg white bowl creating a little mound. Sprinkle with Paprika, its tastes great and makes them pretty.
You can eat immediately or store in an airtight flat container in the fridge. Don't stack! If you are bringing them to party make sure to pack them tight or they will roll around and make a mess! Enjoy!
And of course don't forget your playlist cause cooking and well everything is more fun with some great tunes! CLICK HERE TO LISTEN.
Budding Trees - Medicine for the People
Boy with a Coin - Iron & Wine
Hallelujah - Mamuse
I Found - Amber Run
Drop - Elephant Revival
Truth - Gail Silverman aka G.
Mykonos - Fleet Foxes
The Devil's Tears - Angus & Julia Stone
Hands on a Grain - Amelia Curran