Deviled Eggs

Cooking Method: Stove Top

Courses: Appetizers, Sides, Snacks

Servings: 6

Dietary: Dairy-Free

Description

Pearl Chats: "My boys are crazy about these. We enjoy them as a side to Cabb and Saus Skillet (“Family Skillet Meals” chapter). They also make great snacks or popular pot luck contributions." This recipe is found in the "Sides" section of our Trim Healthy Mama Cookbook. This is a family-serve recipe.

Ingredients

6 large egg (s) (6 to 12 large eggs)
3 Tbs mayonnaise (3 to 6, depends on egg count)
creole seasoning
cayenne pepper (or paprika)

Instructions

1
Fill a medium to large saucepan to the half way point with water and bring to a boil over high heat.
2
Put the eggs in the boiling water and boil for 10 minutes.
3
Run under cool water to cool the eggs, then peel them when cool enough to handle.
4
Cut each egg down the center lengthwise and scoop the yolks into a bowl. Place the whites on a large plate.
5
Mix the mayo with the yolks, then sprinkle ever so lightly with the creole seasoning (don’t use too much or the eggs will taste too salty). Fill the cavities of the whites with the yolk mixture.
6
Sprinkle lightly with paprika and/or cayenne pepper.
7
Garnish, if desired.

Note

From page 228, Trim Healthy Mama Cookbook...

"Family serve – 6 eggs should be enough for 6 people to have 2 deviled egg halves each, as a side item. My boys eat way more than that, so I use 12 eggs or more ."

OPTIONAL GARNISH IDEA INGREDIENTS:
~ Bacon pieces
~ Capers and fresh dill
~ Fresh chives
~ Fresh parsley
~ Green onion
~ Olive slices
~ Pickled okra
~ Pickled jalapeños

This recipe was "featured" in the Trim Healthy Living EZine~ Edition 18!

Complimentary Recipe

Cabb and Saus Skillet (page 58)

Read it online: https://trimhealthymama.com/recipe/deviled-eggs/