Deviled Eggs

1 dozen hard boiled eggs, peeled and split lengthwise

2 Tablespoons Prepared Dijon Mustard 

6 Tablespoons of Mayonnaise 

3 Tablespoons minced onion 

1 Tablespoon chopped fresh Parsley or Chives

Sea Salt to taste 

Paprika or Cayenne Pepper 

 

To Hard Boil Eggs: Place cold eggs in a 2 quart saucepan and cover eggs by an inch with cold water. Bring to a boil over medium heat, and boil for 12 minutes then immediately transfer eggs to an ice bath and let rest till cool. 

 

Refrigerate eggs. By getting the eggs really cool, peeling will be much easier. The cold helps the egg shrink inside the shell. Peel the eggs and rinse under cold water to remove any shell fragments. 

 

Halve the eggs lengthwise and you are ready to devil. 

 

Remove the yolk from the egg halves and collect in a large bowl. Mash with a fork. 

Add the Mayonnaise, Mustard, Onion, and pinches of salt, and blend until smooth. 

 

Warning: for some reason Deviled Eggs do not need much salt and it is very easy to over salt the yolk mixture.

 

Spoon or pipe the yolk mixture into the egg halves. I like to place the halves on paper towels so they don’t slide around. As a finishing touch sprinkle Paprika or Cayenne Pepper and the minced Parsley or Chives on top.

 

Transfer the eggs to a serving platter.