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Deviled Eggs
This recipe is a classic.
6 eggs
2 tablespoons mayonaise
1 teaspoon Dijon mustard
Salt, to taste
Fresh ground black pepper, to taste
Dash of onion powder
paprika, for garnish
Hard-boil the eggs and the place into cold water immediately. Drain and chill in the refrigerator. Remove the shells, then cut each egg in half long-ways. emove the yolk from the white with a spoon. Mash the yolks until smooth and add the mayonnaise and mustard. The mixture should be thick. Add slt, pepper and onion powder, to taste. Carefully spoon into the whites and dust the tops with paprika. Cover with plastic wrap and keep chilled until you are serving.
5 Responses to “Deviled Eggs”
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suti
May 12th, 2008 at 4:49 am
This is yummyyy
Jackie
May 12th, 2008 at 9:33 am
Nummy – love deviled eggs. I have a great recipe, but I love the idea of some onion powder in there; sounds really good. I’ll have to try these. Other than the onion powder I believe their similar. Thanks! Yours look scrumptious.
Michele
May 14th, 2008 at 11:47 am
I’ve been using my grandmother’s recipe for deviled eggs for years. It is similar to yours except for the onion powder; guess I will have to give it a try!! *S* I put the egg yolk mixture in a sandwich bag and cut off the corner; I then squeeze out the mixture into the egg white. This is less messy than trying to fill it with a spoon (I’m such a clutz!)
FoodCandy - Chef Tom's Chef Tom Cooks !
May 31st, 2008 at 11:05 pm
david H
June 10th, 2008 at 9:05 am
one of my all time favorites, I could eat deviled eggs every day and not get sick of them! glad too see them getting the attention they deserve.