Why Deviled eggs? I’m not sure where the name came from, but with my girls and grandsons I always called them stuffed eggs, and that’s the name we still use now. Deviled eggs aren’t just party food, or for a treat. I like to use them for snacks and meals. For light meals, paired with a whole grain bread or cracker and vegetable sticks there’s nothing better. Once you find the right container they pack well too, and children love nothing better than to be the only ones not eating sandwich at school. Mine always thought that only treats came in small bite size finger foods, so imagine their thrill and their friend’s wonder when they unpacked a bunch of “treats” for lunch. I like mine for breakfast.
Today’s busy life style seldom allows time to prepare special, nutritious meals, so most people resort to supplement drinks or bars. Athletes in particular struggle to fit in work or school, social life and other obligations, and extensive workout routines, and for some finding foods that provide enough calories and protein is a problem. Besides, since most of the available supplements are sweet, there is often flavor fatigue involved after only a few weeks of taking them.
Try my Deviled (or Stuffed) eggs recipe – it’s so easy and nutritious!
Cut hard cooked eggs in half lengthwise and carefully pop out the yolk. If it gets stuck use a small teaspoon to pry out without breaking the whites.
- Arrange the whites cavity side up and sprinkle a small dash of salt and pepper over them – I like to use a salt and pepper grinder on the coarsest setting for just a few quick turns.
- Mash the yolks with a fork then again with an upside down teaspoon to break any lumps. Mix mayonnaise, Pupon mustard, Cayenne, Chili powder, garlic powder, cumin and oregano. It’s best to add these to your own taste, as I like my food very spicy and some of you might not. Taste and adjust salt and pepper – you can’t forget the pepper! Add the dressings and seasonings mixture to the mashed yolks, mix well. It should be thick and hold its shape, but not too dry.
- Stuff each egg using two teaspoons, one to scoop and drip, and the other to scrape the mixture inside the cavity.
- Chill well at 41°F. Will hold a week covered and stored at this temperature, but I guarantee they won’t last that long.