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Sautéed Eggs

A summer classic turned winter comfort food! Sautéed eggs!


6 eggs
3 tablespoons mayo [I like Hellmann’s with olive oil]
1/2 teaspoons Dijon mustard
1 teaspoon vinegar [for a zingy alternative use some pickle juice]
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
1/4 teaspoon cilantro
1/4 teaspoon cumin

1 tablespoon olive oil or butter


Place eggs in a pan in a single layer. Add cold water to the pan until it completely covers the eggs and there is about an inch or two of water over top of the eggs. Cover with lid and place pan on medium high heat until the water boils. Set a timer for 10 minutes and let them boil gently. Remove from heat and rinse the eggs in cold water [or place cold water and ice in the pan and allow them to cool].

Drain water and let eggs continue to cool in the refrigerator. When completely cooled [an hour or so], peel the shells from the hard boiled eggs. For easier peeling, gently roll the hard boiled eggs between your palm and the counter to loosen the shell first. Rinse the peeled hard boiled eggs under cold water if any shell particles remain on the egg.

Carefully cut your eggs in half with a sharp knife. Remove the yolks and place them in a bowl. Combine yolks with mayo, mustard, vinegar, and spices. [Feel free to use your favorite egg filling recipe too! Roasted red pepper? Smokey tomato? Sriracha and sour cream? Greek yogurt and italian spices? Go for it!]

Heat a frying pan over medium-high heat with 1 tbs of olive oil or butter in the pan. When oil or butter is hot, place deviled eggs in, yolk side down. Saute for about 2 minutes, turn eggs over and brown other side for 2 minutes.

Serve hot as an appetizer or side dish! They go nicely on spinach salad and are also pretty fun for breakfast on a chilly morning!

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