Isn’t that an oxymoron.
Who knew a deviled anything could be sweet?
I’m here to say it can! And it can be delicious too.
These healthy things have a nice blend of sweet and savory with a little spice.
It’s hard to believe Easter is just a week away. It’s a shame we’re now just sharing an egg recipe because I really like eggs. Even though they are not typically sweet, it’s just not the season without them. I think the best way to enjoy them is letting them be the star of their own show. Deviled eggs, with a sweet yet tangy filling does just that.
For those of you who may not enjoy cooking hard boiled eggs- whether you never have much success with them or it’s just not very exciting, I wanted to share a special egg cooking device that every kitchen needs (unless of you have one of those fancy steam egg cookers).
An egg timer! Place this little egg timer with your eggs in your pan with water. The egg will change colors and mark the little lines in the inside of the egg, indicating how your egg is cooked. Leave your eggs boiling until the “hard” line is hit.
Perfect hard boiled eggs every time!!
Spoon out those yellow centers and add a few tasty ingredients for deviled eggs.
Deviled eggs have got to be the most popular during the Easter season and a definite holiday staple. Please enjoy our version of these festive bites with an extra touch of sweetness.
7 Large Eggs
3 1/2 Tablespoons Natural Organic Mayonnaise
2 teaspoons Organic Mustard
2 Tablespoons Organic Honey
1 teaspoon Lemon Juice
3/4 teaspoon Pink Salt
1/2 teaspoon Pepper
Paprika for garnish
In an egg cooker or on the stove top, cook eggs until hard. Let cool completely before cutting into them. When eggs are cool, slice them in half. Carefully hallow out the yellow centers of each egg half and put in a medium sized bowl. Place the white hard eggs on a platter. Add all the other ingredients to the mashed yellow yokes except the paprika. Mix the ingredients all together until well incorporated and smooth. Fill the center of the hard eggs with the mixture with a spoon (like I did for a rustic look) or pipe it in (which would look a lot pettier for a fancier look).
Garnish the eggs with dashes of paprika and serve.
Makes 14 deviled eggs