Easy Deviled Eggs Even Your Kid Might Eat

The quarantine has me cooking like crazy! I don’t claim to know anything about cooking—my husband usually does it. We got a new air fryer, I’ve baked cakes, and I’m making my own lattes… I’m always in the kitchen these days. So I came up with this easy little deviled eggs recipe I thought I’d share. I hope you like!

My problem with deviled eggs is that I don’t like vinegar. There. I said it. Apologies to all the vinegar lovers. But I love deviled eggs. There’s something about that creamy yolk that pulls me right in. I make them all the time for breakfast, but because of my aversion to vinegar, I’ve tweaked the recipe. I can often be found at my desk, typing away while munching on these…

This recipe is fit for anyone who isn’t a pickle lover but still wants those glorious creamy egg centers. Here’s how I do it:

Empty the yolks of 2 eggs into a bowl. Save the whites for stuffing later.

Mix 1 teaspoon mayo (I use an all-natural mayo with avocado oil) and 1 teaspoon mustard of your choice (I use yellow); mix until creamy.

Add shredded cheese. (I used a 4-blend mix of Monterey Jack, Asadero, Cheddar, and Queso Quesadilla, but I’ve also just used Cheddar.); Fold in the cheese.

Stuff the egg yolk mixture into the egg whites and sprinkle season salt on top.

Enjoy!