Springtime is a season on new growth, and the Easter Egg is celebrated as a symbol of new birth. What to do with the extra hard-boiled eggs from Easter? Add some deviled eggs to your family celebration table. They are simple and easy to prepare with only a few ingredients. Call the kids to help out!
Deviled Eggs
6 eggs, hardboiled
1/3 cup mayonnaise (I prefer vegan mayonnaise)
1 Tablespoon white vinegar
2 teaspoons Dijon mustard
1/8 teaspoon sea salt
Paprika and/or Chives for garnish
Add 6 eggs to a heavy saucepan and cover with water to at least one-inch above the eggs. Bring the water to a full boil, uncovered, then remove the pot from the heat and cover it. Add three drops of cooking oil and let the pot stand untouched for approximately 17 minutes.
Remove the boiled eggs from the water and transfer them to a bowl of cold water for 15 minutes. Place on paper towels to dry and peel the eggs, discarding the shells. Slice each egg vertically and remove the yolks to a separate small bowl.
Mix the yolks, mayonnaise, vinegar, mustard and salt. Mix or whip until smooth in texture (an electric hand-mixer works well).
Place the egg whites on a sheet of wax paper, spoon or pipe the yolk filling into each egg white half, and then sprinkle lightly with paprika and/or chives, adding color. Place on a plate or a bed of lettuce, and refrigerate for at least two hours. Serve.