Classic Deviled Eggs

Prep Time15

Total Time15

Servings: deviled eggs

Author: Constance Smith - Cosmopolitan Cornbread

6 hard cooked eggs
½ c mayonnaise olive oil based is preferred or paleo-friendly brand such as Primal Kitchen brand for a paleo version
½ teaspoon dry mustard
¼ teaspoon fine sea salt
¼ teaspoon black pepper
paprika

To begin, slice the eggs in half lengthwise and scoop the yolks out into a small dish.
Mash the yolks with a fork until they are crumbly with no large lumps. This will make the filling smoother and easier to use if you pipe the filling into the eggs.
To the yolks, add the mayonnaise, black pepper, sea salt, and dry mustard. Whisk these together until smooth.
Scoop the filling into a piping bag and pipe the filling into the eggs. You can also simply use spoons and spoon it in if you like.
Now here is where you can get creative. You can top the eggs with a little bit of pickle relish – sweet or dill, whichever you prefer. Or you could use olive slices, jalapeño pepper slices, or even pieces of crispy bacon.
Sprinkle each egg with a tiny pinch of paprika.
Enjoy!

To Make the Egg Salad

If you happen to have any leftover Deviled eggs, here’s what you do:

Use a spoon to scoop the insides out of the egg white and back into a bowl.
Then take those egg whites, dice them up, and put them in the bowl as well.
Add in a little mayo and mix it all together. How much you will need will be based upon how many eggs you have left over. Just add a tablespoon or two at first and mix it up. If you need more, add a little more until it is smooth and spreadable.
Taadaa! Egg Salad for sandwiches the next day!

You can add some additional mustard, relish, salt, or pepper to taste if you like.

See This Recipe:

https://cosmopolitancornbread.com/deviled-eggs/