Classic Deviled Egg

• Vegetarian
• Gluten free

• Produce

  • 1/8 tsp Onion powder
  • 1 tbsp Parsley flakes

• Refrigerated

  • 12 Eggs

• Condiments

  • 1/2 cup Mayonnaise
  • 1 tsp Mustard, yellow

• Baking & Spices

  • 1 Paprika
  • 1/8 tsp Pepper, scant
  • 1/8 tsp Salt

• Oils & Vinegars

  • 1 tsp White vinegar

Found on reallifedinner.com

Description

Ingredients

• 12 eggs
• ½ cup mayonnaise
• 1 tbsp parsley flakes
• 1 tsp white vinegar
• 1 tsp yellow mustard
• ⅛-1/4 tsp salt, scant (mix in the mayonnaise and taste it before adding the salt, some mayos are saltier than others)
• ⅛ tsp pepper, scant
• ⅛ tsp onion powder
• Paprika for garnish

Directions

• Cook the eggs by placing them in a medium sized pot, cover them with water, add one tsp baking soda to the water and bring to a boil
• Once water is boiling cook eggs for 10 minutes.
• Remove from heat, drain and fill with cold water, can add ice cubes if you would like.
• Let eggs cool completely before cutting in half and making filling.
• When eggs are completely cool, remove shells, rinse any residual shell residue off and pat dry.
• Using a sharp knife, cut eggs in half carefully and softly remove the yolks and place them in a small mixing bowl. Repeat this until all eggs are halved and all yolks are in the mixing bowl.
• Add the mayonnaise, parsley, vinegar, mustard, salt, pepper and onion powder to the egg yolks and mix with a fork until everything is well combined.
• Using a small spoon, or piping bag if you prefer, fill the egg whites with the yolk mixture.
• Sprinkle with paprika and additional parsley flakes if desired. Place on your handy dandy homemade deviled egg carrier, cover and refrigerate until ready to serve.