Deviled Eggs

I used to think I didn’t like anything that was mayo based because my mom hates mayo, so we didn’t even keep it in the house, let alone ever have anything mayo based. I do hate straight, gloppy, shiny mayo on sandwiches, but a properly seasoned coleslaw or aioli for fries is very acceptable. So are deviled eggs apparently.

I don’t remember my first deviled egg, but it was within the last 5? years. I bit into with skepticism and then surprise when I really, really liked it. Now, we order them as apps when restaurants have a fancy version on the menu, had them at our rehearsal dinner and they’ve been added to bbq menus and game day spreads.

Deviled eggs are incredibly easy to make and can be prepared ahead of time. This recipe is flexible, adaptable and multipliable. I hope they make it into your appetizer rotation too.

Deviled Eggs

What you need:

• 5 eggs
• 1 tablespoon Dijon mustard
• 1/4 cup + 1 tablespoon mayo
• 1 teaspoon paprika, plus a sprinkle for garnish
• 1/2 teaspoon garlic powder
• Salt and paper
• Squeeze of lemon juice
• Chives for garnish

How to:

1. Put the eggs in a sauce pan and cover with water. Bring to a boil, boil 1 minute then shut off heat. Let sit 12 minutes. Drain, cold and peel.
2. Cut hard boiled eggs in half and carefully pop yolks into a medium bowl. Place whites on a plate and set aside.
3. Crumble yolks with hands or a fork and add mustard and mayo. Mix until smooth, continuing to break up any chunks of yolk.
4. Mix in paprika and garlic powder. Add a squeeze of lemon. Season with salt and pepper to taste.
5. Fill whites with a tablespoon of filling using a piping bag or resealable bag — take a freezer weight resealable baggie and place yolk mixture into the corner of a baggie, twist the bag to seal (don’t use the actual seal) and cut off 1/2 inch of the corner.
6. Garnish with chopped chives and a light sprinkle of paprika. Loosely cover and refrigerate until serving.

Note: Because of my aversion to mayo, I like my filling on the slightly thick side. For a looser filling, increase mayo to 1/3 or even 1/2 cup, and adjust garlic, salt and pepper to taste (just a pinch more of each).