Tonight my sweet little girl looked up at me with her big doe eyes and said, “Mom, can we bake a cake?”
A thorough scan of my cupboards told me I didn’t have half the ingredients needed for a cake. So I improvised. In an upbeat, enthusiastic voice I declared, “No! But we can make deviled eggs!”
She had no clue what those were, but she was up for the adventure.
Thanks to my beloved hens, we have an abundant supply of eggs. I used my Classic Deviled Egg recipe. After boiling the eggs, Bella helped me peel the shells off like a pro. Then we mashed the yolks and added the other ingredients. It might not have been a cake, but she had fun.
Classic Deviled Eggs
1/4 cup mayonnaise
1 teaspoon white vinegar
1 teaspoon yellow mustard
1/8 teaspoon salt
Freshly ground black pepper
Paprika, for garnish
Place eggs in a single layer in a saucepan and cover with enough water that there’s 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.