Deviled Eggs

Ingredients

  • 1 dozen large eggs

  • 2 tsp Dijon mustard

  • 1/3 cup mayonnaise

  • 1 Tbsp onion, minced

  • 1/4 tsp hot sauce

  • salt

  • pepper

  • paprika

Make

  1. Place eggs in a pot with a lid, and add water until eggs are fully submerged. Bring to a boil and generously season with salt. Then turn off the heat and cover for 15 minutes
  2. Chill cooked eggs under cold running water. Once cooled, peel
  3. Slice each egg in half lengthwise, moving yolks to a small mixing bowl
  4. Mash yolks and add mustard, mayonnaise, onion, hot sauce, and pinch of salt and pepper. Add additional mayonnaise to get desired consistency
  5. Pipe or spoon mixture into the egg white halves. Sprinkle with paprika

TIME | 0.5 hours

YIELD | 24 servings

TAGS | Appetizer

NOTES |

  • Could also add in a little sweet pickle relish