A hard Body Pump class requires protein replenishment from eggs.
I just happen to LOOOOVE deviled eggs, but I’ve never made them! I just toss them down at picnics every summer and wish it were summer the other 9 months of the year. So today I decided to make my own summer picnic spread (even though it feels more like October outside today!)
First: hard boil your eggs. Put eggs in a pot of cold water and bring to just below a rolling boil. Cover and set timer for 13 minutes. Then dunk into ice water. New step I learned today: LET THEM COOL FOR A LONG TIME!
I took a shower while they cooled completely (I’m always in a rush to peel + eat them!) and today they were soooo much easier to peel having had the chance to turn my ice water to just cold water.
Slice in half with a sharp serrated knife
I was afraid the eggs would fall apart when I tried to get out the yolks, but I just squeezed them a little on the sides and the the yolk plopped right out!
I mashed the yolks with 1 heaping tsp of mayo, 1 tiny dollop of dijon mustard plus salt, pepper and about 2 drops of apple cider vinegar. I like my deviled eggs very simple. The worst kind are those with relish in them – gross crunch reminds me of onions!
The mash went back in nicely with the help of a spoon (no need to dirty up my icing piping set, but that would be fun if this were for a crowd)
Smoked paprika for the final punch!
And they were ready to gobble up!
I surrounded them with watermelon for the ultimate summer fiesta.
And added a side salad made up of garden-fresh romaine, goat cheese, p-nuts, tomatoes and raisins all drizzled in olive oil, honey and smoked salt (from Whole Foods)
Lemonade water on the side!
The eggs were absolutely delicious. I have 2 more in the fridge just hard-boiled, so I might have to make these again soon!
Deviled Eggs For One
- 2 eggs
- 1 heaping tsp mayo
- 1 tiny dollop mustard
- Pinch salt
- Pinch pepper
- Dash apple cider vinegar
- Sprinkle paprika
- Hard boil your eggs. Put eggs in a pot of cold water and bring to just below a rolling boil. Cover and set timer for 13 minutes. Then dunk into ice water. LET THEM COOL FOR A LONG TIME!
- Slice in half with a sharp serrated knife
- Squeeze the eggs and the yolks should pop right out
- Mash the yolks with 1 heaping tsp of mayo, 1 tiny dollop of dijon mustard plus salt, pepper and about 2 drops of apple cider vinegar.
- Put the mash back into the whites
- Sprinkle with smoked paprika for the final punch