Deviled Eggs

It’s pot luck time!!!

 

A coworker is going on mat leave and we will all miss her. I’m not quite sure how things are going to work around here without her, we shall see.

 

All that being said, we are going to have an epic pot luck at lunch tomorrow. It’s going to be soooo good. But shhhh it’s a secret… I hope she doesn’t read my blog and figure it out.

 

I added paprika to Anna Olson’s recipe. What’s a deviled egg without paprika?? That’s just silly!

 

Deviled Eggs

 

8 large eggs

1/2 cup mayonnaise

1 1/2 teaspoons ground dry mustard

1 tablespoon finely chopped fresh chives

2 teaspoons capers, drained and chopped

salt and pepper

*smoked paprika for garnish*

 

In a large pot cover eggs with tepid water and bring to a simmer. Simmer for 4 minutes, turn off heat and let sit until water cools to room temperature.

Peel eggs and cut in half.

Scoop out cooked yolks and press them through a strainer.

Blend with mayonnaise, mustard, chives and chopped capers and season to taste.

Place egg filling in a piping bag and pipe back into egg whites.

Garnish with a sprinkle of paprika

Wrap and chill until ready to serve.

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