Easter Deviled Eggs
Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out the hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle.Advertisement
Peel the eggs and halve lengthwise with a sharp knife. Gently remove the yolks and place in a food processor (see Tip). Add mayonnaise, relish, mustard and hot sauce to taste; process until smooth. Add chives and pulse until just combined.
Spoon about 1 tablespoon of the filling into each egg white half. Just before serving, sprinkle with more chives if desired.
Tip: Using a food processor to whirl together the yolks, mayo and other ingredients makes for a super-creamy filling, but if you don't feel like getting the food processor out, you can simply mash the ingredients together with a fork.
To make ahead: Refrigerate for up to 1 day.
1/2 fat, 1/2 medium-fat protein