Doubled Eggs
Spring is picnic season in my opinion. Of course, a bit of cheese and some pepperoni make for a great picnic spread, but every so often it’s nice to mix it up. “Doubled” eggs are my take on deviled eggs. I’m not even sure where the name “deviled” came from, but our kids started calling them doubled eggs and it makes more sense to me! It doesn’t matter how many we make, they never last longer than two days in our house! If you do a picnic with doubled eggs, make sure to keep them cool!
Ingredients:
8 eggs
1/4 cup good quality mayo
1/4 cup greek yogurt
1 tablespoon grainy mustard
1 tablespoon white vinegar
pinch of salt and pepper to taste
smoked paprika for topping
Directions:
Bring a large pot of water to boil. In the meantime fill a large bowl with water and a handful of ice to put eggs in after cooking. Boil the eggs for 12 minutes and move them immediately to the bowl of ice water. This will help them to stop cooking and makes them easier to peel. While the eggs are cooling, put the mayo, yogurt, mustard, vinegar, salt and pepper in a large bowl. Take the eggs out of the water and peel them carefully under gently running water to wash any shell pieces off. Place them on a serving or storage dish and slice them in half longways. Scoop the yolks into the bowl with the mayo mixture and use a fork or whisk to really mix it well. You may need to put a little muscle in it to get the lumps out!
Get a piping bag or a little ziplock bag and fill with the yolk mixture. Seal the top and snip a bit of the corner off so you have a little hole to pipe the filling through. Fill each egg white and sprinkle with smoked paprika to finish. Voila! Your picnic awaits!
