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Easter: Angelic Deviled Eggs

Source of Recipe


Adapted from "The Fat Fallacy" by Will Clower



List of Ingredients



• 6 eggs
  
• 3 Tbsp mayonnaise
  
• 1 tsp Dijon mustard
  
• Salt and pepper to taste
  
• Cayenne (optional)
  
• 1 Tbsp half-and-half (optional)
  
• Paprika, as garnish
  
• Olive slices, as garnish
  






Instructions



1. Set the eggs in a pan of cold water, and then bring the water to a boil. Once it comes to a boil, set the timer for 13 minutes flat. When the timer goes off, run cold water into the pan to cool the eggs. After about 2 to 3 minutes, take them out and peel the shells.
   
   
2. Next -- the yolks: getting them out of the egg without destroying the white takes just a bit of care. First cut them lengthwise before gently separating the yellow around the edges. Now press gingerly on the underside of the egg half and turn it over to pop the yolk out. Put all yolks into a small bowl and add the mayonnaise, mustard, salt and pepper. You can make these a bit more "devilish" by throwing in a conservative sprinkle of cayenne. But the thing that really makes them silky and "angelic" is adding 1 tablespoon half-and-half to the mix. (The main trick here is to sample and then correct the seasonings as you go. When the mixture makes you moan out loud, you know you've gotten it right!)
   
   
3. Now take a small spatula and refill the tiny cups in the egg whites, one at a time. Finally, sprinkle them with a bit of paprika and top with a slice of olive.
   
   Makes 6 servings.