- ½ Cali’flour Crust made into triangular crisps
- 4 large eggs
- 1 teaspoon distilled white vinegar
- 3 T mayonnaise
- ½ t Dijon mustard
- ⅛ t sea salt
- ⅛ t freshly ground black pepper
- Torn fresh herbs, such as cilantro, chives, or rosemary
Prepare Cali’flour Crisps:
Pre-heat oven to 400. Cut Cali’flour Crusts into triangular chip pieces and place on vented pizza pan or screen in a single layer. Bake 12-14 minutes until crisp. Remove from oven and let rest to set up.
Prepare Deviled Eggs:
Place eggs in a medium saucepan and add water to cover by about 2 inches. Add vinegar (this prevents the eggs from cracking). Bring to a boil, then immediately remove pan from heat, cover, and leave for 12 minutes.
Fill a bowl with ice and water. Using a slotted spoon, remove the eggs from the hot water and place them in the ice bath. Leave for 10 minutes. Remove water then gently crack the shells, and peel them.
Cut each egg in half lengthwise. Gently spoon out the yolks and put them in a small bowl. Add the mayonnaise, mustard, salt, and pepper and, using a fork, stir and gently mash the yolk mixture.
Divide the yolk mixture among the egg halves. Sprinkle with paprika. Place one Cali’flour Crisp into each yolk mixture so it sits like the sail of a sailboat. Finish with a sprinkle of herbs. Serve and enjoy!