Monday, May 6, 2013

Jonathan's Deviled Eggs

Hard boiled eggs. Boring, right? Wrong! As a matter of fact, the Ratty comes fully armed with an arsenal of ingredients to transform these humble protein morsels into decadent deviled eggs. We want to thank Jonathan Sit for his ingenious recipe and gorgeous photos. Enjoy!

Jonathan's Deviled Eggs
12 hard boiled eggs (served only at breakfast and lunch)
yellow mustard
bacon (for the adventurous) 

Get a dozen hard boiled eggs. Peel and cut in half with a knife. They are easier to peel when warm so do it quickly! Put all the yolks in a cup. Now, using a soup spoon (the larger one not the dinky tea spoon), mix in 4 parts mayo, 1 part relish, and 1 part mustard. Mix! Season with a dash of salt and pepper. Carefully spoon back the mixture into the now empty egg-white halves. Now you can garnish it with more pepper or paprika (if they have it) or if you're feeling adventurous, bacon bits from the salad line! (I made this as a dish for a potluck so it makes a lot of servings!)