Angelic Deviled Eggs – A Devil-free classic!

Angelic Deviled Eggs are an excellent and simple variation to the typically tangy classic that are perfect to add to a breakfast or brunch menu. They are delicious, compact, and fully edible. When done without the tang of mustard, vinegar and pickles, this ‘Devil-free’ Deviled Egg reverts back to it’s egg salad roots. All those closet egg salad lovers like Miss Party; adults looking for carb-free options and children love Angelic Deviled Eggs for their simple, straightforward taste.

Of course, it hardly needs to be said but Angelic Deviled Eggs are an outstanding choice for a picnic lunch under the trees all summer long!

Makes 24-28 halves

2 dozen extra large eggs, hard-boiled, cooled and peeled
1/4 cup good-quality mayonnaise + additional if needed (Miss Party Smarty prefers Hellmann’s Mayonnaise)
Fresh chives (or parsley sprigs)
1/4 tsp kosher salt
1/8 tsp pepper
Also need 1 clean, plastic baggie at least quart size

1) Hard-boil the eggs. Run eggs under water to cool; carefully peel eggs under cold running water (helps to cleanly remove shells). Pick out the best 12-14 eggs, slice these eggs in half. Rinse off egg white cups and set aside to dry. Put eggs yolks into a medium bowl.

2) Mince the remaining eggs (egg yolks and whites chopped together) and add to bowl with egg yolks. With a fork, mash all the egg yolks and whites together until combined.

3) Add mayonnaise, salt and pepper. Stir until egg mixture is creamy, add additional mayonnaise one tablespoon at a time, if needed. Put egg mixture into a clean, plastic baggie, close tightly.

4) Snip corner off the baggie and fill your egg white cups with egg mixture.

5) Mince chives. Sprinkle chives onto egg mixture of each Angelic Deviled Egg. Store in air-tight container. Refrigerate until ready to serve.

Tips for making hard-boiled eggs:

- Don’t use fresh eggs! The shell won’t peel off the hard-boiled eggs cleanly, nothing more aggravating!
– Don’t crowd eggs in the bottom of your pot.
– As soon as water comes to a boil, remove the pot from the heat and let eggs sit for around 20 minutes.
– To shell eggs, hold an egg in your palm and tap the shell with the back of a teaspoon, all around the egg. Ease shell off the egg under cold running water.

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