I know most people would agree that eggs are the easiest breakfast fair to make. Some like it scrambled, fried or over easy. I for one prefer it scrambled, soft and fluffy, not overdone yet not runny. I’ve been warned since grade school that each person is supposed to have one serving of egg per day. I even heard a variation that said each person’s supposed to have three servings per week. It took years before I paid close attention to that. It’s difficult to keep track especially if everything needs to be measured, from the usual breakfast, pastry you know what I mean. For a foodie, that is a struggle, right?
Since we just celebrated Easter a couple of Sundays back. I was thinking of making an egg dish that doesn’t involve frying, I came up with (not so original) Mimosa Eggs or Deviled Eggs.
I’ve heard a few explanations as to why this particular dish is called “deviled eggs”, I’ve forgotten most of them so searched the web and here’s the most common explanation I found:
“The term “deviled”, in reference to food, was in use in the 18th century, with the first known print reference appearing in 1786.[3] In the 19th century, it came to be used most often with spicy or zesty food, including eggs prepared with mustard, pepper or other ingredients stuffed in the yolk cavity.”

Each and every cook or restaurant has its own recipe variation. From the most basic mayonnaise, mustard, salt and pepper to adding bacon bits, roasted peppers and such.
Here’s a simple one I’ve adapted from a few southern recipes I found online.
7 large eggs, hard-boiled and peeled
1/4 cup mayonnaise with sweet pickle relish
1 teaspoon Dijon mustard
Salt and pepper, for taste
Paprika, for garnishing
Directions
Boil eggs. Halve eggs lengthwise. Carefully remove yolks and place in a small bowl.
Mash yolks with a fork and stir in mayonnaise (add a tablespoon at a time) and mustard. Add salt and pepper, to taste. Adjust taste accordingly.
Fill egg whites evenly with yolk mixture. Garnish with paprika. Store covered in refrigerator before serving.
You may also use cayenne as a garnish.
So I did it, I made an egg dish that did not involve frying. This is a breeze to make and I didn’t feel as guilty eating them compared to the times I delight myself with soft fluffy scrambled eggs.
I’ve started carefully living by the one egg a day rule. So far, I’m succeeding. It’s fun really, I don’t feel to heavy anymore (I’m about 120 lbs) and I no longer feel too sluggish. Some other food contributors could be blamed of course but this is a good start isn’t it?
Also having eggs served this way makes it easier to share and visually know how much you’ve had.
Enjoy the rest of the week.