These little devils are handsome and delicious.
6 Sun Harvest Large Cage Free White Eggs
2 tbs. First Street Mayonnaise
1 tsp. First Street White Vinegar
1 tbs. First Street Easy Squeeze Yellow Mustard
¼ tsp. First Street Paprika
½ tsp. Salt
2 First Street Medium Pitted Ripe Olives (black olives)
1 Red bell pepper
Boil eggs: Pull eggs out of the fridge to bring them up to room temperature. Bring water to a boil. With a large spoon, carefully place the eggs into the water. Return water to boil then boil for 10 minutes. Pour off the hot water straight away and then add cold water to cover the eggs. Once that water has warmed up pour it off again and add cold water. If you want to speed up the cooling process, you can add ice cubes to the second lot of cold water.
Deviled Eggs: Peel the eggs. Carefully cut the eggs in half lengthways and remove the yolks, putting them in a medium sized bowl. Mash the yolks with a fork until completely broken up. Add the mayonnaise, vinegar, mustard, salt, pepper and paprika and stir until smooth. Place egg whites on a plate
Cut large strips off the red bell pepper and cut into triangles to make the ears. Stick 2 ears into the top end of the yellow in each deviled egg. Slice black olives into quarters lengthways then cut into slices. Add olive slices onto the middle of the yellow as shown in the picture above to make the devils face.
Makes 12 Devilish Eggs.