Lucifer’s Deviled Eggs
When you’re standing before the altar of tempting finger foods, deciding whom to serve can be tricky.
The angel on your right shoulder whispers, “The veggies and dip are heavenly.” The Devil on your left says, “But the chocolate cake is to die for!”
“A (small) handful of (no-salt) nuts is simply divine,” the Angel insists. “Nuts are nuts! You know you really want the tater tots!” the Devil shouts.
Before you indulge in some sinfully delicious “the devil made me do it” dish, prep Lucifer’s Deviled Eggs at your pad. They’re protein packed, inexpensive, and despite their satanic moniker, they’re actually good for you. —Jen
What you’ll need:
Six eggs
Cayenne powder
Mayo
Mustard
Plastic baggie
1) Place eggs in an empty pot, then fill with water. You won’t risk burning yourself or cracking a shell.
2) Bring water to a boil, and let eggs cook for ten minutes.
3) Let eggs cool.
4) Peel away egg shell.
5) Cut eggs in half with a butter knife.
6) Scoop yolk into a bowl and mix with mayo and mustard.
7) Mix yolk with mayonnaise and mustard.
8) Scoop mix into plastic baggie.
9) Snip off corner of baggie, (to make a pastry bag) and squirt mixture back into cooked egg.
10) Sprinkle with cayenne powder.
