deviled eggs

i totally wish i could eat eggs!!

although i found out in the last couple of years that i am allergic to eggs, deviled eggs were always a favourite of mine as a kid, and i had a few requests to make them recently. they are such an awesome summer snack, and make a fabulous contribution to a potluck. 

i also love that you can make as many or as few as you want - although i've never ended up with leftovers!!

 ingredients (per egg):

1 egg
1 t mayonnaise
1 t finely chopped green onion
dash of salt and pepper
sprinkle of paprika

to make: 

hard boil your eggs! boil the water first, then add eggs, and let the water return to a rolling boil. once it's boiling, time for at least 10 minutes. 

then, fill the pot with cold water to cool them. you can refrigerate them for a day or two at this point. i usually leave them in the fridge over night. 

peel the cooled, hard boiled eggs. be as delicate as possible. i smack them lightly on the counter and roll them around a bit to break up the shell, then carefully pick it off. it's a bit time consuming, but you want to make sure the eggs stay whole!

 

once your eggs are peeled (and rinsed!), use a sharp knife to cut them in half vertically. 

gently pop the yolks out (use a small spoon if you need to), and throw them in a small bowl. arrange the whites hole-side up in a tupperware or serving dish. 

 

break up the yolks with a fork. add mayonnaise, green onion, salt and pepper. 

mix well. 

using a small spoon, refill the holes in the egg whites with a pile of yolk mixture. divide it evenly between the eggs. 

sprinkle paprika over the eggs (this step can be left out - it's more aesthetic than anything). 

deviled eggs are best eaten fresh, but will last in the fridge for a few days!