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Very Fast, Mayonnaise-Free Deviled Eggs

This recipe for deviled eggs is great for anyone who doesn't like or is avoiding mayonnaise.  These deviled eggs are pretty enough to put out for Christmas dinner, but also fast and easy enough to make for a weekday snack.  The method used to hard boil the eggs also ensures nice, yellow yolks--no unattractive green.  This recipe is easily doubled, tripled, etc...






No Mayo Deviled Eggs (Printable Version Here)

6 eggs
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon vinegar
1 tablespoon prepared mustard
6 olives

1.  Place the eggs into a pot and add enough water to completely cover them.

2.  Bring the water to a boil over high heat.  As soon as the water boils, cover the pot with its lid, and remove it from the heat.  Allow the eggs to sit covered in the hot water for 15 minutes.

3.  Meanwhile, fill a large bowl with water and ice cubes.

4.  Once the 15 minutes are up, remove the eggs with a slotted spoon and place them in the bowl of ice water to cool.  

5.  When the eggs are cool, remove them from the bowl.  Crack the eggs and remove the shells, being sure to keep the whites in-tact.  To avoid getting "craters" in your egg whites, it is helpful to crack the egg all around the shell, and then roll it with your hand on the countertop, applying gentle pressure to the egg in order to loosen the membrane from the white.  Rinse the eggs and pat dry.

6.  Slice the eggs in half lengthwise.  Carefully remove the yolks and place them in a bowl.  Arrange the whites on a serving platter.

7.  To the bowl of yolks, add the salt, pepper, vinegar, and mustard.  Mash all ingredients together and mix well.

8.  Using a spoon, spoon the yolk mixture into the egg whites, dividing it evenly between all egg halves.

9.  Pat the olives dry and cut them in half.  Arrange an olive half on top of each egg in the center of the filling.  Serve immediately; keep leftovers refrigerated.


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