the best deviled eggs

makes two servings

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The first morning of Passover finds us scrounging for breadless breakfasts with growling stomachs. A few

leftover hardboiled eggs and some mayo are all that are needed for this light but flavorful dish. 

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Don’t let a lurking cat steal your smoked paprika.

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You won’t be able to stop eating these!

Ingredients

  • 2 hard boiled eggs (if you’ve never hard boiled eggs before, this is a good recipe)
  • 3 heaping tbsp mayonnaise
  • salt and pepper
  • paprika or smoked paprika (optional)

Cut the eggs in half lengthwise using a sharp knife. Remove the yolks and place in a small bowl, ensuring that the whites stay intact. Add the mayonnaise, a few pinches of salt and pepper and beat with a handheld beater until very smooth. The mixture needs to be smooth in order to be piped neatly back into the egg whites. I used a pastry bag and an open star tip, but you can easily substitute a ziplock back with a corner cut off. Pipe the beaten yolks into each egg white, and sprinkle with paprika. 

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