What the Devilled Eggs?

Making devilled eggs was much faster with leftover Easter eggs than it was starting with raw eggs. I made devilled eggs a couple weeks ago for a munch-n-mingle after church. I devilled a dozen eggs and only got to eat half of one. I’ve been wanting to make some more ever since.

I tried something new today. It didn’t turn out as well as the eggs I devilled for church, but it’s pretty good. The sliced olives looked like they were going to be fancy, but they were a bit of a disappointment. I was hoping to chop up some sun-dried tomatoes into my eggs, but I guess we’re out. It’s not something we use often enough to keep it stocked.

Tamara made egg salad last night. I hadn’t really realized how similar that was to devilled eggs: mostly just a little more chopping and a little less paprika.

Normally I dump the mixed yolks into a Ziploc freezer bag and squeeze the yolks back into the eggs like frosting, but today I used a cookie scoop. The frosting-like method works better (if you beat the yolks completely smooth and use a large nozze), but the cookie scoop was more convenient.I just had to pat the yolks down with the back of the scoop afterward to make them look halfway decent.