The solution my friend, is deviled eggs.
My kids who really don’t care for eggs in any form, can’t get enough of these babies.
Neither can my friends. I thought that 24 deviled eggs would be enough for a small kid’s book club (picky eaters & all). Not so, I learned.Prepare hard boiled eggs as follows:
Place eggs in pan.
Cover with cool water.
Add 1/4 t. salt.
Place on stove, & bring to a boil.
Reduce to a simmer & set timer for 13 minutes.
After timer beeps, immediately discard all hot water & plunge into ice water bath.
Allow to cool, changing water as needed as it heats.
(You can place pot in sink & let cold water run into pot until cooled)
After they’ve mostly cooled, I generally shake the pan back & forth to begin cracking the eggs to perpetuate the future peeling.
For deviled eggs, peel eggs (adjust recipe +/- according to quantity).
Cut eggs in half lengthwise.
Gently remove yolks & place in a small bowl.
Set egg whites aside.
To the yolks add:
1-2 T. mayonaise
1-2 t. yellow mustard
1/2 – 1 t. horseradish (creamy/ground) (optional)
2 – 3 t. pickle juice (optional)
1-3 squirts hot sauce (such as Franks wing sauce) (optional)
Salt & pepper to taste
Paprika or Cayenne pepper
Mix with a fork until smooth, adding ingredients as desired, according to taste.
Spoon yolks into a piping bag, or into a sandwich bag (& snip off one 1/4″ corner).
Pipe into empty egg white shells.
Sprinkle with paprika or cayenne (for a little more spice).
Keep refrigerated until serving.
Garnish with chopped chives or parsley.