I love eggs! They are so versatile!! I enjoy deviled eggs, but I am not a fan of all the fuss it takes to make them. When I hit the summer potluck and party circuit, I like to turn to Michelle Tam’s lazy devils for food that is fun, fast and nourishing too. This recipe for un-deviled eggs (aka lazy devils) fits the bill. You can make the recipe with a plan in mind or just boil up some eggs and see what toppings you have in your fridge.
- 12 large eggs, preferably ones that are at least one week old
- 6-8 cups water
- 1 teaspoon baking soda
- Gently place eggs in a wide saucepan in single layer and add the water and the baking soda. (The sodium bicarbonate will help the eggs separate from their shells, making them easier to peel.) Make sure the eggs are at least 1 inch below the surface of the water.
- Put the saucepan on the stove, and crank the heat to high. As soon as the water comes to a boil, set a timer for 1 minute. When the minute is up, take the pot off the heat, cover with a lid, and let the eggs sit in the hot water for 10 minutes. Don’t forget to set a timer!
- In the meantime, fill a large bowl with water and ice. Once the timer goes off, transfer the eggs to the ice water and submerge for 5 minutes.
- Then take the eggs out of the icy water, gently tap them against a hard surface to crack shells and peel each egg.
- Hopefully, you have perfectly cooked eggs. If you aren’t eating the eggs right away, store them in the fridge in a sealed container. They will keep for up to a week.
- When you are ready to make your un-deviled eggs, cut each egg in half lengthwise and dress with your favorite toppings below.
Toppings for un-deviled eggs (aka lazy devils):
The sky is the limit friends! Let your imagination run wild!! Below are some tried and true ideas I have used.
Guidelines for successful un-deviled eggs:
- Use a creamy sauce to help toppings stay on top of the egg
- Toothpicks are functional and pretty for this party fare
BLT: mayo, tomato, lettuce, bacon
Salmon Surprise: mayo or guacamole, cucumber, cooked salmon with garlic and dill
Mediterranean: hummus, roasted red pepper, basil, kalamata olive
Here are the eggs featured by Michelle Tam + Henry Fong in their cookbook Nom Nom Paleo: Food for Humans (all items listed in Michelle’s toppings can be made from her cookbook)
Classy Devil: ranch dressing (paleo), bacon, greens, tomato
Island Devil: mayo (paleo), slow cooker (Kalua) pork, pineapple, cilantro and sea salt
Lazy Devil: sriracha mayo (paleo), prosciutto, chives, sea salt
Crabby Devil: holy moly guacamole, crab, apple and lime juice, freshly ground pepper
For printable PDF of recipe, click here