Deviled Eggs


Made, of course, for Easter Lunch, these easy hors d’oeuvres are a delicious addition to any Sunday meal.

You will need:

  • 8 eggs
  • 2 T dijon mustard, like Grey Poupon
  • 1 T veganase
  • 1/2 diced dill pickle, like Bubby’s
  • 1 tsp paprika

Place the eggs in a large pot of water. Make sure the water level is above the eggs.
Bring to a boil.
Simmer for 10 minutes.
In a bowl full of ice water, place each egg in to shock it (keep it from cooking).
Once cooled, remove eggs from the ice water and peel off the shells.
Cut each egg in half and remove the yolk, placing it in a separate smaller bowl.
Combine the yolks with the dijon mustard, veganase, and dill pickle.
Mix well until creamy.
Stuff the eggs with the mixture and dash paprika over top.

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