It’s that time of year, many of us were dying Easter eggs over the weekend with the kiddos, or like me, you’ve added insult to injury and your chickens are out producing consumption. So, I’m cracking out (ha, ha) my Awesome Deviled Eggs recipe!
Awesome Deviled Eggs
- 10 Lg. Eggs
- 1/2 Tspn. Onion (finely minced - no chunks allowed)
- Tspn Mustard (I used Dijon but you can use whatever you like)
- 1/4 to 1/2 Cup Mayo
- Salt & Pepper
- Sweet Paprika
|Crack and peel the eggs. Older eggs peel more easily and it is claimed if you add a teaspoon of vinegar to the water it helps as well. It's always worth a shot...|
|Cut the eggs in half placing the cooked yolk in a small bowl.|
|Add the onion, mayo and mustard and mash together with a fork until smooth and creamy. Add salt and pepper to taste.|
|I like to squish all of the egg yolk into a ziplock bag, snip the corner off, and use it as a piping bag. You can do this or use a real pastry bag, you could also just use a spoon - your call, but stuff those empty egg whites with a bit of the filling.|
|Garnish with a bit of paprika and a chive. Yummy!|
And if you’re a mayonnaise person and like to make your own for recipes, try this. It’s done using an immersion blender and it’s very cool and very fast. Sometimes trying to whip mayonnaise up can be irksome, but this truly amazed me. It’s akin to Julia Child’s blender hollandaise that I love so much.
Hope this helps with using up all of your hard boiled eggs. And if you live near me and need eggs – shoot me a message. I’m overwhelmed!