Deviled Eggs

Deviled Eggs are something I always make during the holidays. This is probably because it can be tedious to peel so many eggs any other time. There is also the pressure of making sure all the eggs are peeled perfectly. Today I was going to make egg salad but was surprised that all the eggs peeled so nicely. I decided to do an impromptu addition of deviled eggs to our dinner.

 

Ingredients

• 1 dozen cage free eggs
• 3/4 Mayonnaise (Use Spectrum Brand for SCD)
• 3 tablespoons of good mustard (I like whole grain)
• 1 teaspoon sea salt
• 1 teaspoon pepper
• 4 dashes Worcestershire sauce (Omit for SCD)
• 1 teaspoon white vinegar

Method

1. In a pot with salted water, boil the eggs for 10-15 minutes on medium heat.
2. Remove the eggs from the heat and let cool.
3. Once cool, peel the eggs and slice in half.
4. Put the yolks in a small bowl and mash with a fork or in a food processor.
5. Add the mayonnaise, mustard, Worcestershire sauce and white vinegar.
6. Add the salt and pepper. This can be done to taste.
7. You can spoon the yolk mixture into the egg white shells. Alternatively, you can put it in a piping bag and pipe it for a better presentation. 
8. If you want to prepare these more elegantly, you can always garnish with olives, green onions or dill. The one in the photo has smoked salmon and green onion.

Serve at room temperature.