Deviled Eggs For Breakfast

During the workweek, breakfast can be a chore.  Stumble into the kitchen, start the coffee, go get the papers, come back, grab a handful of cafe-au-lait and take same to library with reading material.

So now you're back in the kitchen and you're cognizant. You know the drill about ingesting some protein to see you through the morning.  Breakfast is the most important meal, and all that.  If only it was more interesting than mandatory.

Wait!  Those eggs, those endless eggs, those eggs that you have fried and scrambled and tired of?  There is an alternative!!  It's name is DEVILED EGGS. 

Consider this savory idea:  You open the 'fridge and see a container of exciting deviled eggs, waiting for you to seize and munch.  How convenient.  How simple.  How tasty!

Here are the ingredients.  In the center are the shelled hardboiled eggs.  Upper center and left are the standard ingredients.  You know them:  mayo, mustard, pickle relish, paprika, cumin, pepper and salt.  Center-right are a few of the many variations: hot sauce, pepper rings, cracked green olives, kalamata olives.  The list goes on and on, including capers, anchovies, shrimp, ham, bacon, and on the weekends, onions and garlic.

Here is the beginning of the process.  Cut the eggs length-wise and separate the whites from the yolks.  Then you keep adding ingredients to the yolks-bowl, mashing and mixing and tasting and finally dolloping generous amounts into the lonesome whites.