Dainty Deviled Eggs

December 31, 2008 § Leave a comment



My family has been cooking all morning preparing for our usual, extremely small New Year’s Eve get together with my Grandmother where we generally make two times more dishes than party-goers.  It’s a FEAST!  And here is one of my old standbys that I’ll be serving tonight!

1 dozen eggs
1/3 – 1/2 cup mayonaise*
2 – 3 tablespoons chives, chopped
2 teaspoons dijon mustard
sea salt, pepper
paprika, for garnish

*If following the SCD-diet, be sure to prepare your own mayonnaise according to diet.


1. Fill a large pot with water and place eggs inside.  Bring to a boil and let sit in the hot water for 10-12 minutes.  Then remove water from the stove and rinse with cold water and soak eggs in an ice bath.  (You want the eggs to cool down quickly.)  Refrigerate eggs for several hours before making this recipe.

2. Shell eggs and  slice in half, the long way.

3.  Take all the yokes and dollop spoonfuls of mayo in a large bowl.  Mix with a fork or potato masher until a smooth puree.  Then add chives, mustard, sea salt and pepper to taste.

4.  Using a small spoon, dollop blobs of yoke mixture back into the egg.  If you want to make them extra fancy, sprinkle with paprika.  Refrigerate until ready to serve!

Diet Notes: gluten-free, nut-free, SCD-safe


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