Cape Fear Cooking: Delightful deviled eggs

WILMINGTON, N.C. (WECT) - On this week’s cape fear cooking, Chef Gwen with GLOW Academy has brought a great spring treat just in time for Easter.

With a crusty loaf of bread and a side salad, deviled eggs can make an easy and fun post-holiday meal.

Ingredients:

• Hardboiled Eggs: 6, cut in half, separate the yolks from the whites
• Mayonnaise: ¼ cup
• Mustard, dry: pinch
• Cayenne pepper: pinch
• Garlic powder: pinch
• Onion powder: pinch
• Paprika: to garnish
• Assorted Toppings
  • Such as bacon bits, everything spice, fresh chives, dry dill, dry tarragon, chili paste, curry powder or whatever else you would like.

Directions:

• Place the white halves on a plate and reserve
• Press the 6 yolks through a strainer into a bowl – this makes the filling fluffy
• Add mayonnaise, mustard, cayenne, garlic powder and onion powder to the pressed yolk and mix with a fork
• Once mixed, spoon the filling into the egg white halves, using two small spoons
• When the devilled eggs are done, sprinkle them with a little paprika and serve with a selection of toppings for your guests to create their own

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