Bedeviled by Halloween candy? Here’s a tasty no-sugar solution

With Halloween Week wishes from Victoria Abbott!

Although the princesses are never sure which costumes make them more nervous, everyone else around here loves Halloween.

We all think it’s great fun, but we need to limit sugar.  How unfair is that? But we felt the equally great need to enjoy Halloween treats, so we decided to have fun with our favorite summer barbecue and party treat.  So there!

Plus we have always wanted to make these. This is our tried and true recipe for deviled eggs, but like all recipes from our house, there is give and take on the quantities of each ingredient. Suit yourselves there!. When we make deviled eggs the rest of the time, we put finely chopped chives or green onions in the yolk mixture instead of using them for a pencil-thin and devilish mustache or a goatee.

Oh by the way, if you’re worried about Halloween candy, there will be plenty for our trick or treaters. You can count on that. We'll just have more resistance to all that chocolate. We should mention we’re on our second batch of eggs already. No chance we’re giving those away!

Ingredients

• For 10 large eggs
• ¾ cup mayonnaise (or more if you like it creamier)
• 2 teaspoons Dijon mustard
• ½  teaspoon sea salt (or to taste – the Dijon brings some saltiness!)
• 1/4 teaspoon freshly ground pepper  (or to taste)
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional)
• part of a small sweet red pepper cut into small triangles, for garnish
• 1 green onion, dark-green parts only, cut into small triangles, for garnish (the trickiest part of these directions is making those triangles
• Fresh chives cut into 1/4-inch pieces for mustache

Directions:

Place eggs a medium saucepan, and cover with cold water. Bring to a boil. Remove from heat. Cover; let stand 12 minutes.Using a slotted spoon, transfer eggs to a pan or bowl of ice water.
.

When eggs are cool, peel, and cut in half lengthwise

Remove yolks, keeping whites intact and transferring whites and yolks to separate bowls. Refrigerate whites.

Add mayonnaise, mustard, salt, pepper and paprika to yolks. Mash with a potato masher (or a fork) until smooth.
 

 


Mound yolk mixture in each egg-white half.   











Use those pepper, green onions and chive pieces to make devilish  faces.  Have fun.

Wait – don’t eat them all before—oh.

This is why we have already made two batches and now will need to make three. But there are worse things.

Have a spookilicious Halloween week everyone and thanks for coming by!  

Here's a little bit more about Victoria Abbott, author of the book collector mysteries.

Victoria Abbott is a collaboration between Victoria Maffini and her mother,  Mary Jane Maffini (who insists all of this IS on her diet).. The Christie Curse, their first book collector mystery, launched in March 2013.













  
The Sayers Swindle, the second in the series will be out in December 3, 2013. Please let them know how you like it.

Catch the trailer for The Sayers Swindle at www.youtube.com/watch?v=woPaCr0YIyw

The Christie Curse is also available in Large Print! Tell your local librarian!

 Walter, the pug in the series is a dead ringer for Peachy, Victoria's new best friend. 

 Come over and friend Victoria on Facebook

www.facebook.com/BookCollectorMysteries   www.facebook.com/maryjane.maffini

Tell  her  you love the pug!
www.twitter.com/AbbottMysteries
www.pinterest.com/jbinghamkelly