“It's not even Easter, but I boiled a bunch of eggs so I had an excuse to prepare another one of my favorite naughty foods--deviled eggs. This is a simple recipe, but very good. I have to confess, I never bother with a piping bag because deviled eggs never last long enough for me to look at. I don't have the patience to make them pretty--I just want to eat them. It's kind of like, why bother making the bed when I'm just going to get back in it? Recipe courtesy of The Complete Idiot's Guide to Comfort Food.”
READY IN:
1hr 5mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Place eggs in a small saucepan and cover with water.
  2. Bring to a boil over high heat for 5 minutes.
  3. Turn off heat and let eggs sit in hot water for 20 minutes.
  4. Transfer to a bowl of ice water and chill for 10 minutes.
  5. Peel the cooled eggs, and slice them in half, lengthwise.
  6. Carefully remove the yolks from the whites, set the whites on a plate, and place the yolks in a large bowl.
  7. To the yolks, add the mayonnaise, mustard, and onion powder, stirring well to combine. Season with salt and pepper.
  8. Spool the yolk mixture into a piping bag and pipe it decoratively into the empty whites.
  9. Lightly dust the top with paprika, and serve.
  10. Store deviled eggs in the refrigerator for up to 24 hours.

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