Simple and different for Easter
With Easter just around the corner, I thought I'd go over this simple deviled egg recipe. I always make deviled eggs when I make what I call a country veggie plate. I make some kind of greens (like collards), black eyed peas, sliced tomatoes, and corn bread. Sometimes I mix it up, but for the most part, that's what I make. It's always satisfying. It's just like going to a good old southern buffet and filling up your plate with all of the yummy vegetables.
The deviled eggs I normally make are pretty traditional, but I wanted to try something new and mix it up this time. I go over my regular recipe and some of my tips in the Facebook Live (below) for boiling eggs, but I also have a short video with these tips here as well.
Ingredients
6 boiled eggs
4-5 tbsp Dijon mustard
fresh dill for topping
Directions
Step 1
Split the boiled eggs in half and scoop the yolks into a bowl.
Step 2
Chop up the egg yolks and mix in the Dijon mustard.
Step 3
Scoop spoonfuls of the yolk mixture back into the boiled egg halves and top with fresh dill!
Nutrition Facts (2 halves)
Calories: 87 Carbs: 1g Fat: 6g Protein: 7g
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