|Use red pepper aioli to spice up these deviled eggs.|
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Leftover Easter Eggs?
It's the day after Easter and if you're looking at a pile of hard boiled eggs and wondering what to do with them, here's a simple and tasty way to use them up.
Remember my recipe for Spicy Red Pepper Aioli? Today we're going to use it to spice up those deviled eggs!
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Deviled Eggs with Spicy Red Pepper Aioli
[makes 8 servings]
8 hard boiled eggs
3 to 4 tablespoons spicy red pepper aioli
1 tablespoon chopped parsley (optional)
Carefully remove the shells from your hard boiled eggs by cracking them gently all over and removing the shells. If the shells stick to the eggs, remove the shells under cold water.
Cut the peeled eggs in half, remove the yolks, and place them in a bowl. Set the egg halves aside.
Using a fork, smash the yolks. Stir in the aioli a tablespoon at a time until the mixture is smooth and reaches the desired consistency.
Fill the egg halves, sprinkle with parsley, and serve.
Per serving (2 halves): 105 calories, 8 g total fat, 2 g saturated fat, 213 mg cholesterol, 6 g protein, 1 g carbohydrate, 0 mg dietary fiber, and 145 mg sodium.