A Tasty Deviled Egg Recipe for Easter

Eggs eaten in many forms are a part of what makes Easter so special. You can find them made out of chocolate, candy, jello or "real" ones too. Supermarket eggs are usually from chickens. They have a lot of protein, vitamins and fats in them.

One egg contains over 6 grams of protein and 212 milligrams of cholesterol. You can eat one egg every day without harming your cholesterol and blood-fat levels. There are thousands of ways to eat eggs. My family enjoys them fried in a little butter and egg in the bread, which is made by cuttting a hole in a slice of bread and frying an egg in the middle of it.

Another recipe that is a favorite are deviled eggs, which you can make with all those eggs that you colored for Easter and need a good recipe for.

Deviled Eggs  

Ingredients (can be doubled)

• 6 hard boiled eggs
• 3 tablespoons mayonaise
• 1/2 teaspoon dry mustard
• A dash of salt
• 1/4 teaspoon black pepper
• paprika to garnish 

Directions

1. Cut peeled eggs lengthwise into halves

2. Take out yolks and mash with fork in a small bowl

3. Add mayonaise, mustard, salt and pepper

4. Mix up well

5. Fill up whites of egg with mixture

6. It should stick up like a mound in egg white

7. Arrange on a large serving plate

8. Sprinkle tops with paprika

9. Refrigerate for up to 24 hours

10. Enjoy when ready  

Eggs are also traditionally connected with rebirth, rejuvenation and immortality. They are very satisfying and help with weight loss by keeping you full. In order to eat healthy, you can also mix one egg with several egg whites for a healthy meal.

I also like them served with mashed or fried potatoes. Sunny side up or scrambled eggs with potatoes can be served for a scrumptious breakfast, lunch or dinner. My family loves this combination and I know yours will too. Enjoy your Easter holiday and if you don't celebrate Easter.

About this column: Judy writes the How's it Cooking? Column for the South Brunswick Patch. She is a South Brunswick resident who has a Bachelor of Arts degree in elementary education and sociology from Franklin Pierce University in Rindge, New Hampshire. In addition, she has taught nursery and elementary school for several years. Cooking is her hobby and it turned into more than an interest with the publishing of her first cookbook "Garlic...The Root Of It All". She loves trying new recipes and creating her own too.