My son has been nagging me to randomly make deviled eggs for a while now. I never have a taste for them and considered them a fatty mayonnaise -laden appetizer of the '90s. Today when he asked, I surprised even myself when I said yes.
This is the second time this week I've instinctively said yes. When I took my long haired daughter for a trim, she said, "I want my hair short" as she does every time. I said yes this time. The shedding of her hair was unexpectedly significant to me; what was I holding on to her hair for? In reality it is so much easier to brush and deal with tangles.
Back to the eggs; I told my boy I would make the deviled eggs he requested as they go well this time of year with Passover and Easter, but only if he would help me. He resisted at first, more interested in his book, but promised me he would join me when he finished the chapter.
Luckily, I had hard-boiled eggs in a bowl in the fridge, eliminating the most time consuming step of the recipe, and the remaining few ingredients on hand.
I taught my seven-year-old how to de shell the eggs, which actually is really beneficial on working on dexterity - which he has a hard time with.
Then he measured out all the ingredients (coinciding perfectly with his math fraction homework), poured them into the bowl and stirred. Surprisingly we only used two tablespoons of low fat mayonnaise.
As I scooped the mixture into the egg whites, my boy neurotically applied the paprika on top and was quite proud of the final result. We were done in less than a half hour, spent fun time together and they taste surprisingly good.
6 eggs hard-boiled
1 teaspoon Dijon mustard
2 tablespoons low fat mayonnaise
2 teaspoons minced onion
1/4 teaspoon hot sauce
salt and pepper
Peel the eggs and slice lengthwise in half. Empty the yolk into a small bowl and arrange the egg whites on plate. Mash up the yolks and add mustard, mayo, onion, tabasco and a pinch of salt and pepper. Spoon the mixture in the egg whites and sprinkle the tops with paprika.
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