Deviled Eggs

  • 6 Eggs
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 Tablespoon Dill Pickle minced
  • 1/2 Teaspoon Paprika
  • 1 Pinch Sea Salt
  1. Place the eggs in a pot of cold water and bring to a rolling boil, then turn the heat to medium. Hard-boil the eggs for 12–15 minutes, depending on their size; an extra-large egg will take up to 17 minutes. Turn off the heat, allowing the eggs to sit in hot water for 2 minutes, then gently remove them from the water and set aside to cool.
  2. When the eggs are cool, peel and cut in half lengthwise. Gently scoop out the center yolk. In a small bowl, mash the cooked egg yolks with a fork, and mix in the olive oil, pickle, paprika, and salt. Scoop the yolk mixture back into the egg white halves and sprinkle with a little more paprika.
  3. Store covered in the refrigerator. The eggs will remain fresh for at least 5 days. Enjoy as a snack or an addition to a salad.
Nutritional analysis per serving

calories 84 • carbohydrates 0.5 g • fiber 0 g • protein 5.6 g • fat 6.6 g • cholesterol 186 mg • sodium 120 mg • calcium 22 mg

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