Sunday, November 20, 2011

Simple Deviled Eggs

Eating Paleo/Primal and wondering what to bring to a party? Thinking that Mark Sisson's idea for "bacon covered balls of bacon bits" sounds FANTASTIC but that people might judge you just a little bit?

Here's your answer.

10 Eggs
3 Tbsp Dijon mustard (*Be sure to read the label; some mustard is made with sugar or brown sugar.)
4 Tbsp Heavy whipping cream
Salt to taste


Hard boil the desired number of eggs (if you don't already know how to hard boil an egg, then click here), plus an extra or two in case of mistakes (trust me; there will be mistakes). This recipe will make 20 deviled eggs (9 whole eggs + 1 extra), so assume that you will end up with 18. Allow the eggs to cool, then peel the shells off. Cut each egg in half lengthwise; set the whites aside on a serving dish and place the yolks in a mixing bowl. Mash the yolks with a fork. Add dijon mustard, heavy cream and salt and mix until well blended. Spoon a little bit of the mixture into each eggwhite half. Sprinkle a small amount of paprika on top.

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