Deviled Eggs

Ingredients

• Large Eggs – it makes no difference if they are brown or white
• Mayonnaise
• Dry Mustard Powder
• Salt (we use kosher salt)
• Paprika (we use Spanish smoked paprika)
• Onion Powder
• Black Pepper
• Ground Turmeric
• You will also need: Piping bag and tip, zip top bag, or spoon for filling the egg whites

Optional garnish: A sprinkle of paprika and chopped fresh herbs like chives, parsley, dill, or thyme are all good options. And, definitely put out a bottle of hot sauce for those that like their deviled eggs with a kick.

Recipe tips

• I boil 2-3 extra eggs when I am making deviled eggs for a party so that I have back up if any rip during peeling. Those extras don’t go to waste of course (even if they’re ripped). I pat them dry, store in an airtight container and refrigerate. They are perfect for breakfast or to make a chef salad for lunch.
• Wipe the knife clean after slicing each egg in half to keep the egg whites looking clean and neat.
• An easy way to get the filling for the deviled eggs super smooth is to use a rubber spatula to make a down and out motion to break up the crumbles.

Instructions

Hard boil the eggs - Carefully place the eggs in a medium saucepan and cover them completely with water.  Place the pan over high heat and bring the water to a full boil.

Once the water is boiling vigorously, turn off the heat, cover the pan and let the eggs sit for 10 minutes.

Drain the water and rinse the eggs with cold water. Keep draining and rinsing with cold water until they cool. Peel the eggs when they are cool enough to handle.

• Slice each egg in half, lengthwise.
• Separate the yolks from the whites. Add the yolks to a bowl and place the egg whites on a pan or platter. Refrigerate the whites while you make the filling, if desired.
• Add the mayonnaise, mustard powder, paprika, salt, onion powder, black pepper and turmeric powder to the egg yolks. Use a fork and/or a rubber spatula to mash and stir until the mixture is smooth.

Place the egg yolk mixture in a piping bag fitted with a tip, use zip top bag, or use a teaspoon as a scoop. Fill each egg half with the yolk mixture. Garnish with a sprinkle of paprika and some fresh chopped herbs and serve. If you are not serving right away hold off on the garnish and refrigerate until ready to serve.

Make ahead and storing

You can prepare the ingredients for the deviled eggs up to two days in advance but do not put them together until the day of serving. Keep the egg whites and the yolk filling in separate, covered containers in the refrigerator. It will probably be necessary to pat the egg whites dry with a paper towel before using.

Store leftover deviled eggs in an airtight container in the refrigerator for up to 2 days.

You may also like these classic holiday recipes:

• Green Bean Casserole
• Sweet Potato Casserole
• Creamed Spinach
• Three Bean Salad
• Sausage Stuffing