Friday, March 29, 2013

Gluten Free Friday ~ Deviled Eggs {Lent Day #46}


Happy Good Friday!  I have had a busy day already, and now am heading out the door to take Kory to the airport.  He'll be visiting two colleges there that he's been accepted to, but has never seen. He's now got only one month left to decide where he'll go to college in the fall. I'm hoping to get back from the airport in time for our Good Friday service tonight!

I do think it's ironic that these eggs are called "deviled."  I'm sure the real devil was rejoicing about the events that happened today, but he only got a few days to relish in his seeming victory.

I'll be serving these on Sunday after church ~ when we'll all be celebrating Jesus' victory over death and our own new lives because of it!


Deviled Eggs

12 eggs
1/3 cup mayonnaise
1/3 cup sour cream
1 Tbsp mustard {yellow or dijon}
salt and pepper to taste
paprika to sprinkle for garnish

Place eggs in saucepan and cover with water.  Bring to a boil for a minute or two and then remove pan from heat.  Cover and let sit for 15 minutes.  Rinse eggs with cold water for 2 minutes.  Peel shells off eggs, slice in half lengthwise, and pop yolks out into a separate bowl.  Use a fork to break up yolks and then add the remaining ingredients.  Combine thoroughly and until mixture is smooth.  Use small spoons or pastry bags to fill each egg half with the yolk mixture.  Sprinkle with paprika.

1 comment:

Cinnamon said...

How did you know I am making these *angel* eggs for Easter? They look yummy! Thank you for your recipe. I always enjoy trying out something new.

How fun for your son to be visiting colleges and get to pick :-) You must be so proud!

Happy Easter~

~Cinnamon