Eggs are a great thing to eat! Known as nutritional powerhouses, these conveniently packaged little goodies are bursting with protein, vitamin B12 (which is pretty tough to get, especially if you’re a vegetarian!), iron, zinc, choline, and the list goes on. For a long, dark and unfortunate chunk of history, eggs were seen as a double-edged sword – the white being good for you, and the yolk being bad. However, times have changed, more studies have been conducted, and it turns out the yolk is just as good for you as the white! Don’t believe me? Check out eggs.ca.
But enough about their health benefits… let’s get to eating! And what better way than with the ever-adaptable devilled egg. If you’re the type of person that doesn’t realize you skipped a meal until you’re already out the door with a grumbling tummy (I am!), these are for you. They’re perfect for a quick snack on the go, and they’ll keep you going til you get where you need to be!
3 tbsp mayo
1 tsp buffalo wing sauce
1 small handful banana peppers, chopped finely
1/2 tsp mustard
1/2 green onion stalk, chopped finely
1/2 tsp paprika
1. First let’s hard boil the eggs. Place them in a large saucepot and cover with water, allowing them some extra room to bounce around as they cook. Cover and bring to a boil over medium heat. As soon as it begins to boil, take the lid off and continue cooking over medium heat for another 12 minutes; water should be simmering and not boiling at this point. To test if the eggs are cooked, take one out using a pair of tongs and give it a spin on your countertop. A cooked egg will spin in a circle; an uncooked egg will topsy-turve all over your countertop. Immediately dump the hot water out and begin running cold water overtop of the eggs.
2. When the eggs have cooled, roll them around gently on your countertop to crack the shell all over. Starting from the bottom of the egg where the air sac is, begin gently peeling the eggs. It helps to continually dunk them in cold water; the shells will rinse off nicely and the water will get between the shell and the egg, helping the rest of the shell to come off more easily.
3. When you’ve peeled the eggs, cut them in half lengthwise using a sharp knife. Pop out the yolks into a small bowl and combine them with the mayo, mustard, hot sauce and banana peppers; mix well to remove any yolk lumps. Then, using two teaspoons, place the filling back into the centers of the eggs, trying to not make a big mess everywhere (easier said than done – trust me, use two teaspoons!). If you want to get really fancy, use a piping bag!
4. Sprinkle with the chopped green onions and paprika and refrigerate up to 3 days.
– Not a fan of banana peppers or hot sauce, but you still like the idea of devilled eggs? The great thing about eggs on their own is that they’re pretty plain. Feel free to jazz them up however you like. Try classic devilled eggs with chopped pickles instead of banana peppers. Or add some bacon for a portable breakfast! The possibilities end when your imagination does.