It just isn’t Easter without a house full of hard-boiled eggs. But what do you do with the leftovers when the egg hunts are done and the last Easter basket filled? Eat them, of course! While the popularity of eggs has waned in recent years -- from cholesterol concerns to fears about salmonella poisoning -- there is some good nutritional news about eggs. Will Clower, author of The Fat Fallacy and The French Don’t Diet, clears their bad reputation and shares his recipe for Angelic Deviled Eggs.
Egg Facts:
•Its lecithin is associated with improved memory and cognitive function.
•Its protein is the most compatible form of protein available to humans.
•The egg happens to be the most nutrient dense of foods.
Angelic Deviled Eggs
6 eggs
3 tablespoons mayonnaise
1 teaspoon Dijon
mustard
Garlic salt, pepper, paprika
(optional)
Cayenne
(a pinch)
Half-n-half (a petite splash)
Relish (a touch)
Set the eggs in a pan of cold water, and then bring the water to a boil. Once it comes to a boil, set the timer. The time to boil eggs is 13 minutes flat. Of course, if you're at a higher altitude, you'll have a longer boil time.
When the timer goes off, run cold water into the pan to cool the eggs. After about 2-3 minutes, take them out and peel the shells.
Getting the yolks out of the egg without destroying the white takes just a bit of care. First cut them lengthwise before gently separating the yellow around the edges.
Now press gingerly on the underside of the egg half and turn it over to pop the yolk out. Put all yolks into a small bowl and add the mayonnaise, mustard, salt, and pepper.
Tricks:
You can make these a bit more "devilish," by throwing in a conservative sprinkle of cayenne.
The thing that really makes them silky and "angelic" is by adding one tablespoon of half-n-half to the mix. Another suggestion is to throw in one tablespoon relish.
Taste and correct the seasonings with each addition. Take a small spatula and refill the tiny cups in the egg whites, one at a time.
Finally sprinkle it over with just a bit of paprika and top it with a slice of olive.
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