We love the taste of deviled eggs, but I seldom take the time to make them. I’ll bet the same is true for most families. Everyone enjoys the nibble, easy to pick up, a juxtaposition of rich creaminess and tartness. I’m not suggesting you use this shortcut for holiday buffets or neighborhood cookouts, but I’d like to share with you the way hard-boiled eggs are served in Poland – with mayo on the side. I take it a step further and dab the mayo and a little mustard (sounds like dijonnaise) on top of a hard-boiled egg half.
You get the combination of the major flavors and textures in deviled eggs without all the scooping, dicing, blending, and refilling. It’s a time saver that has me adding this inexpensive protein to many more meals.