Hello again everyone! Today I want to discuss an American favorite..... Deviled eggs. Deviled eggs aren't necessarily healthy or unhealthy, and if you have high cholesterol you might consider taking it easy on eggs all together. Really the yolk and the mayo is the unhealthy part of the deviled egg, and as you'll see in my recipe today, I've taken measures to eliminate some of the unhealthiness. But first a little back ground on deviled eggs. The deviled egg originated in ancient Rome and is just as popular across Europe as it is in America.  In France it's called "ceuf mimosa", in Hungary "toltott tojas" or "kaszino tojas" in Romania "oua umplute", and in the Netherlands "gevuld ei". The term "deviled" dates back to the 18th century, and refers to the use of particularly piquant (pleasantly pungent or tart in taste, for example; mustard) spices, with the first known print reference found in 1786. Now that you know a little history on the subject, let us get on with recipe.

Deviled Eggs

Ingredients:

10 hard boiled eggs, cooled and deshelled
Garlic powder
Onion powder
Parsley
Paprika
Heavy Cream
Salt and Pepper

Directions:

                Ok, before continuing with our directions please take notice that there are no exact measurements here. This is about your tastes and you can add an extra sprinkle of spice as you see fit. After hard boiled eggs have cooled and shells removed, cut in half lengthwise and remove yolks to a small mixing bowl. Place egg whites on serving tray. In mixing bowl mix yolks with your choice amounts of spices, adding small amounts at a time so as to not over do it. Once the spices are incorporated, mix heavy cream, adding only one tablespoon at a time until you get the consistency that you like. Using a spoon fill each egg half, then sprinkle with small amount of paprika and parsley. Voila, there you have it, a healthy alternative to the use of mayo. Enjoy.