deviled eggs (again)

I couldn’t help myself.

This time around, diced red onion, english cucumber, 1.5 yolks (for 4 hard boiled eggs), fresh dill, 2 tsps sour cream, 2 tsps mayo, kosher salt and fresh ground pepper make up the filling.

I might even like these a tad more than my previous batch …

Note: the texture is not that of a classic deviled egg – creamy and rich – these feel more *dressed* which I prefer.

–tsp

deviled eggs

I used to seriously dislike deviled eggs.  I couldn’t even be next to someone who was eating them – watching them squish down on a mayo-laden egg thing – blech.

Not anymore.

I blame (or thank) my sister-in-law. During our last visit, she put out a tray of them, complete with the classic paprika sprinkle on top. Not only were folks happy, they ate copious amounts.

Clearly I was missing something.

So I decided to make some – a lighter version with less mayo and yolks.

I used six hard-boiled eggs, but only incorporated two yolks. I mashed them with an entire avocado, a squeeze of fresh lime juice, fresh ground pepper, kosher salt, and a small dollop of mayo. I had cilantro on hand, so on it went.

These I liked. Simple and light.  Now squish down and enjoy!

–tsp