WHAT TO DO WITH ALL THOSE LEFT OVER EASTER EGGS!

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DEVILED EGGS!

Hints for making light and fluffy deviled eggs!

Don’t use eggs less than 4 days old, it will make the egg shells impossible to peel, ahhhhhhhh! It’s so frustrating when you go to peel the shells the whole egg starts to fall apart!

  • 6 Organic eggs
  • 4 tablespoons mayonnaise
  • 2 teaspoons Dijon mustard
  • 1/8 teaspoon cayenne pepper
  • 3 radishes, sliced thin then cut into matchsticks

Place the eggs in a pot and add cool tap water to cover the eggs by 2 inches. On medium-high heat, bring the water to a boil for 5 minutes. Turn off the burner cover the pot and move it off the burner. Let sit for 7 minutes.
Remove the eggs using a slotted spoon. Place the eggs in a bowl and hold under cool running water for 1 minute then into a bowl filled with water and ice for 10 minutes. Drain the water, cover with a lid and shake the pan back and forth vigorously to crack the shells.

Under cool running water start to peel away the shells and gently lift the thin skin under the shell. The shells should then slide off easily.
Let the eggs cool to room temperature.
Slice the eggs in half from top to bottom or slice in half in the middle

DIRECTIONS

Place eggs in a pot and add cool tap water to cover by 2 inches. On medium-high heat bring the water to a boil for 2 minutes. Turn off the burner, cover eggs with a lid and remove the pot from the stove for 7 minutes.

Remove the eggs using a slotted spoon and pour out the water. Place the eggs back in the pot and hold under cool running water for 1 minute then into a bowl filled with ice water for 10 minutes.

Drain the water and shake the pan back and forth vigorously to crack the shells from the eggs.

Fill the pot with cold water and start to peel away the shells.

Slice the eggs in half from top to bottom or slice in half in the middle.

Slice the egg in half and remove the yolks and place in a bowl. Put the egg whites in a separate bowl of cool water to clean off any remaining yolk. Let them drain on a paper towel. Gently dry them with a paper towel before stuffing.

Mash the yolks very small with a fork, add mayonnaise, mustard, cayenne pepper. Whip using the fork until smooth and creamy. Place the whipped yolks into a pastry bag with a #2 tip and start piping the filling into the egg whites.

Garnish with radish slices and a sprinkle of cayenne pepper.

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