With all of our recent drooling over deviled eggs, I became a bit manic about boiling some eggs and stuffing them with tons of mustard. Deviled eggs aren’t too much work, but it’s usually not something one makes just to keep around the house. Well, I’m putting forth a movement for everyday deviled eggs.
It’s a perfect, portion-controlled, and healthy (compared to potato chips) snack for a quick nibble of protein and creaminess. I don’t add anything too fancy: simply mashing yolks with some mustard, horseradish, a touch of yogurt, salt and pepper. They keep for a few days and I dust with paprika right before eating for a fresh kick. (I also cut up a few—egg salad on demand—to fill a charred whole wheat tortilla wrap with lettuce, avocado, green garlic and extra mustard.)