Deviled eggs are a classic appetizer and for good reason. They are easy to make and taste great. What follows is a basic recipe, though there are several wonderful variations you can make.
- 4 cage-free organic eggs, hard-boiled, cooled and peeled
- 2 tablespoons Vegenaise
- 1 teaspoon Dijon-style mustard
- 1/8 teaspoon cayenne, or to taste
- 1/8 teaspoon paprika
- 1/4 teaspoon minced organic parsley
Cut the eggs in half lengthwise and remove the yolks. Mash the yolks in a bowl with the Vegenaise, mustard, cayenne, and salt to taste. Spoon the filling into the egg whites. Garnish the tops of the eggs with paprika and parsley.