Saturday, June 16

Deviled Eggs

Deviled eggs are a very recognizable food. You can find them at potlucks, picnics, parties, and anywhere groups of people are gathering for a celebration. There is no real limit to what you can put into a deviled egg recipe. Most recipes contain horseradish or a horseradish based sauce. I am not a huge fan of horseradish, just because I don't use it often enough to warrant buying it for eggs. I found recently though, if you equally balance out your other ingredients you don't miss it. And by using Dijon mustard in the mix, you still get the familiar ting to the flavor.

This will make 12 egg halves
Full time: 15-20 minutes
You will need:

6 eggs, hard boiled (just a note, I boiled mine in "Eggies" so the shape may look odd)
1/4 cup mayonnaise
1 tsp Dijon mustard
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp ground black pepper

paprika for garnish

Let us begin:

Cut your hard boiled eggs in half

With a small spoon, gently scoop out the yolk (yellow part)

Cut up yolk and put into a bowl

Add in garlic, onion, Dijon, mayonnaise, and pepper. Mix well

Spoon mixture into the hollowed egg

Once all eggs are filled, place eggs on a plate and sprinkle with paprika. Place in refrigerator until ready to serve