Today’s 3-ingredient dish is an update on a classic from Rachel Rappaport, the food writer and recipe developer behind Coconut & Lime, which she started in 2004 as a way to share recipes with her friends. Her first cookbook, The Everything Healthy Slow Cooker Cookbook, came out this month.
I have a ton of recipes for fancy deviled eggs but some times you just want something quick that’s still a crowd pleaser. One day I realized that tartar sauce is a mixture of mayonnaise, spices, pickles, and onions; pretty much exactly what I would put into deviled eggs anyway. So why not use it? It works surprisingly well. For the tastiest eggs use a flavorful, high-quality prepared tartar sauce or a homemade one.
Easy Peasy Deviled Eggs
6 hard-boiled eggs, peeled and sliced length-wise
3 tablespoons tartar sauce
1/2 tablespoon Dijon mustard
In a medium bowl, mash together they egg yolks, tartar sauce, and mustard until fairly smooth. Spoon the mixture back into the egg whites. Sprinkle with freshly ground pepper and serve immediately.
Find more of Rachel’s recipes on Coconut & Lime.
(recipe and image by Rachel Rappaport)