Deviled Eggs for One

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Deviled eggs are probably my favorite picnic food. I have loved them for years. The firm egg white with the creamy, tangy yellow is just so good. It seems like other people enjoy them too because they are always eaten immediately. 

When there are extra eggs in the refrigerator, it is hard to resist making deviled eggs. The problem with most recipes is that they are for at least a dozen eggs. There are only two people in our house and while eating a whole plate of deviled eggs sound delicious, I am pretty sure it is a bad plan. The other option is to make a dozen deviled eggs and eat them throughout the week. Have you ever eaten old deviled eggs? Yuck! Slimy, slippery and not tasty. 

So, because I love deviled eggs, I had to find a way to make them on a smaller scale. Sometimes we are packing out lunches for work and realize we need some protein. Other times, I boiled a ton of eggs at the beginning of the week and there are still a few left that we need to use. 

This is so easy. You won’t believe it. Here is what you need.

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A hardboiled egg, mayonaise, sour cream, Worcestershire sauce, mustard, salt, pepper, paprika, a fork, a knife, 2 spoons, and a coffee mug.

 Start by peeling a hardboiled egg.

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Then, cut the egg in half. 

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Put the yellow in the coffee mug. 

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Squish the yellow with a fork. 

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Add a tiny pinch of salt and pepper. 

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Add a small squirt of mustard (about 1/8-1/4  of a teaspoon, depending on your taste) and 3 drops of Worcestershire sauce. 

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Add a small amount of mayonnaise and sour cream (about 1/2 teaspoon each).

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Stir. Some people like pickle juice or relish added. I you do, go for it. I am not a fan. 

 

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Add the filling to the egg whites and sprinkle with a little paprika to be fancy. 

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Deviled Eggs for One

by Jessica

Prep Time: 5 minutes

Keywords: snack appetizer egg spring summer


Ingredients (1 serving)

  • 1 hardboiled egg, shelled
  • small pinch salt
  • small pinch pepper
  • 1/8 teaspoon mustard
  • 1/2 teaspoon sour cream
  • 1/2 teaspoon mayonaise
  • 3 sprinkles of Worcestershire sauce

Instructions

Cut the egg in half. Add the yellow to a mug or small bowl.

Smash the yellow with a fork.

Add the remaining ingredients and stir.

Return the yellow to the egg whites and enjoy!

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Other Recipes for Deviled Eggs:





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