In celebration of spring, the recipes in April are centered around eggs. Check back Friday April 20 for David Davenport’s ‘Correct’ Scrambled Eggs recipe!

Deviled Eggs
David Davenport
Bloomington Cooking School

8 large eggs (at least a week old so the egg shells remove easily)
3 tablespoons mayonnaise, or more if desired
1 tablespoon yellow mustard
olives, use desired type and amount, chopped fine
pinches of salt and pepper

1) Place eggs in a large pan and fill 3/4 of the way with water. Bring to a full boil.

2) Shut off the burner and place a ceramic plate on top, creating a tight seal. Let it sit for 15 minutes (longer than 15 minutes will cause the yolks to sulfurize).

3) Carefully drain the hot water. Run cold water into the pan for a few minutes. Let cooked eggs sit in cool water until ready to use.

4) Crack the hard boiled egg shells by rolling them on the counter. Then remove the shell starting with the large end of the egg and working to the small (this direction is easier due to the egg’s structure).

Deviled Eggs
5) Cut eggs in half longways.

6) Remove the egg yolks and place them in a mixing bowl.

Deviled Eggs

7) Add mayonnaise, mustard, olives, salt, and pepper to the egg yolks. Take a fork to mash thoroughly. If you want the mixture even smoother, mix with an electric mixer.

8) Using a spoon or icing pipe, put the mixture into the indentation of the egg whites. If you don’t have an icing pipe, you can also put the mixture in a sandwich bag and cut off one of the tips of the bag.

Deviled Eggs

9) Sprinkle with paprika, as desired.

Servings: 4
Per serving: 225 calories; 19g fat (75.4% calories from fat); 13g protein; 1g carbohydrate; trace dietary fiber; 428mg cholesterol; 246mg sodium


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