Simple, easy, delicious…here’s what I used to eat for lunch when I was still eating eggs, and they only take 15 minutes to make! Deviled eggs are nutritious and tasty, and although these feature fancy piping, that’s not necessary at all.
Quick Deviled Eggs
Yield: 1 serving
1 tablespoon mayonnaise (you can also use sour cream, aioli, or softened butter)
Garnish: sprinkle curry powder, smoked paprika, and/or chili powder
Perfect hardboiled eggs: Put the eggs in enough cold water to have one inch of water above the eggs, bring to a boil, take off the heat, cover, and let sit 12 minutes.
Empty the water out into the sink and run the eggs under cold water until cool enough to handle. Cut the boiled eggs in half, lengthwise. Carefully scoop the yolks out and mash them in a small bowl with the mayonnaise. Scoop (or pipe) the yolks back into the whites. Sprinkle with spices, maybe add a few capers?
For other flavoring ideas, check out my post on 15 egg salads.