Have you forgotten about these wonderful "pop in the mouth" protein sources? I LOVE deviled eggs and I like to have them in the fridge for a quick easy fulfilling snack. Crumple some bacon bits on top for a twist
Deviled Eggs
INGREDIENTS
12 jumbo eggs
2 cups ice cubes
¼ cup mayonnaise
½ teaspoon dry mustard
salt & pepper to taste
a few sprinkles of paprika
fresh parsley leaves
Place eggs in sauce pan in a single layer, cover with enough cold water to be 2 inches above the shells. Cover the pot and bring to a boil over medium heat. As soon as the water starts to boil, remove pan from heat and let the eggs stand in hot water for 16 minutes. Drain off hot water and cover with cold water and some ice cubes. Let stand until eggs are completely cooled. Peel eggs under running water and pat dry. Slice eggs in half lengthwise and remove cooked yolks. Place yolks in mixing bowl and arrange sliced eggs onto serving platter. To the yolks, add mayonnaise, salt, pepper, and a little dry mustard. Mix the yolks until smooth and spoon back into the eggs. Sprinkle with paprika and refrigerate.
