Culinary K's Deviled Eggs - Author K. Williams

Now that Easter is past, you’re probably sitting on a bunch of very colorful eggs and wondering what the hell you’re going to do with all of them. One, you could make my Potato Salad. You might also want to spruce of my Macaroni Picnic Salad by chopping up a couple in there. There are a ton of solutions, so don’t worry.

One of my favorite things to do is make deviled eggs out of hard boiled eggs. I even have them for breakfast with a couple turkey sausage links. Very satisfying!

What you will need: Hard boiled eggs (you pick the number), mustard, mayonnaise, garlic and onion powder, sea salt, cracked black pepper, a cereal size bowl, serving spoons to scoop and mix, Paprika for garnish and a little but of skill with fractions.

Peel and wash your eggs. Be sure to massage that dry bit of egg skin that is left on the bottom. It’s unappetizing and makes for a texture problem.
half your eggs. If you have one of those deviled egg serving plates, go ahead and arrange them on the plate, so they don’t slip off the table. They can be slippery.
remove the yolks into your cereal bowl. for every yolk, you’ll need about 1/4 tsp of mustard, 1/2 tsp of mayo. a pinch of garlic powder, onion powder, salt and cracked black pepper. (see below for figures on 1 dozen eggs.)
Stir together and replace about a teaspoon of yolk mixture into your waiting egg whites.
Sprinkle with paprika.

If you’re making egg salad,

you can follow the same steps as above, but also chop the whites into tiny bits and add to the mixture. You’ll need a more mustard and mayo (let your taste buds be your guide). Figure on 4 eggs for approximately 3 sandwiches (1 teaspoon of mustard, 2 teaspoons of mayo). Combine and let sit in the fridge for at least 1/2 hour before serving, so the flavors mix.

I like mine on wheat bread, either lightly toasted or no toasting at all.