Now that Easter is over, the chocolate supplies are dwindling, and the roast and all those other ‘just for Easter’ treats are gone – all except for those colourful boiled eggs the sprogs dyed during a holiday afternoon. We included boiled eggs in the chocolate baskets, but for some reason, the chocolate was eaten and most of the eggs remained…
What do you do with a dozen left over hard boiled eggs? Well here is one idea – Devilled Eggs. My great-grandmother made Devilled Eggs with eggs from her own chickens, so this recipe has been around for generations and has been a family favourate forever.
- 12 hard boiled eggs, peeled
- 1/3 red capsicum, diced very finely
- 1/2 spring onion, chopped finely
- 2 T egg mayonnaise
- 2 T sour cream
- 1 t fresh lime juice
- 1 T white vinegar
- 1 t non-seeded mustard
- salt to taste
- sweet paprika
Cut eggs lengthways. Carefully remove yolks and place in mixing bowl. Mash eggs with sour cream and mayonnaise with fork and stir until smooth. Add remaining ingredients except paprika and mix well. Arrange egg whites on a tray and carefully fill cavities with the egg mixture. Sprinkle with the paprika.