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Tuesday, March 29, 2016

Perfect Deviled Eggs

It's a few days after Easter and we still have a dozen plus boiled eggs hanging around.  Last night my husband said, are we going to have Deviled Eggs sometime? We really love this recipe. It's my Grandma King's recipe - and I tell you what, these things are addicting. I ate 3 whole eggs without thinking about it last time I made these and then my hubby polished off the last 3. Grandma has some of the best recipes and I love keeping them alive in the family.  This recipe is simple and sure, and everyone loves them. They are perfectly seasoned, and if you're feeling fancy and want to give them a pop of color you garnish them with chives or green onions.  

Every Easter my favorite foods are Carrot Cake, Deviled Eggs and Egg Salad Sandwiches. So far I've had all but the Deviled Eggs, but I'll be fixing that right after I publish this post.  


Deviled Eggs
Yield: 6 whole eggs (12 halves)

6 eggs
3 tablespoons mayonnaise
¼ teaspoon onion salt (or ⅛ teaspoon onion powder and ¼ teaspoon salt)
1 teaspoon dijon mustard
½ teaspoon lemon juice
Dash of white pepper
Dash of tabasco sauce


Hard boil 6 eggs. Our preferred way is to cover them in large sauce pan with water and bring to a boil, once boiling, turn heat off and cover the pot with the lid and let them sit for 10 minutes. Once 10 minutes is up, drain the warm water and fill pan with water and ice to cool.

Once cool peel and cut in half lengthwise.  Remove yolks and place in a small mixing bowl, add the mayo, onion salt, mustard, lemon juice, pepper and tabasco sauce - mix until smooth.  Pipe or scoop the yolk mixture back into the hole of the egg white.  Garnish with paprika or chopped chives if desired.

Recipe Source:

From our grandma, Kathy King - Originally shared on Landee Lu

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