Make your kidney-friendly appetizer tray come to life with three different variations of the classic deviled egg.
Prep Time:15 mins
Total Time:15 mins
6 large eggs
1 teaspoon Dijon mustard
1 tsp vineagar
3 tablespoons mayonnaise Smoky Variation:1 tbsp smoked paprika Curry Variation: 1 tsp curry powder, 1 tsp turmeric Garden Herb: 1-2 tbsp of finely diced green onion or sweet onion, 1-2 tbsp of fresh herbs such as basil, dill, cilantro and/or parsley (we used all 4 and it was divine!)
Place eggs in a single layer in a saucepan and cover with enough water that there’s 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, and other desired seasoning, and mix well.
Evenly disperse heaping teaspoons of the yolk mixture into the egg whites.