The Very Best Deviled Eggs

• Vegetarian
• Gluten free

• Produce

  • 1/4 tsp Onion powder
  • 1 Parsley

• Refrigerated

  • 6 Eggs, large

• Condiments

  • 1/3 cup Mayonnaise
  • 1 tsp Mustard, dry
  • 1/4 tsp Tabasco sauce

• Baking & Spices

  • 1 Kosher salt and fresh ground pepper
  • 1 Paprika

Found on thesuburbansoapbox.com

Description

Ingredients

• 6 large eggs
• 1/3 cup mayonnaise
• 1 teaspoon dry mustard
• 1/4 teaspoon onion powder
• 1/4 teaspoon Tabasco sauce
• kosher salt and fresh ground pepper, to taste
• Paprika
• chopped parsley
• 6 large eggs
• 1/3 cup mayonnaise
• 1 teaspoon dry mustard
• 1/4 teaspoon onion powder
• 1/4 teaspoon Tabasco sauce
• kosher salt and fresh ground pepper, to taste
• Paprika
• chopped parsley

Directions

• Place the eggs in a large saucepan with enough water to just cover the eggs. Place the pan over medium high heat and bring the water to a boil. Turn the water to simmer and cook the eggs for 10 minutes. Immediately transfer the eggs to a bowl of ice water and cool for 20-30 minutes.
• Carefully, peel the eggs and slice in half from top to bottom. Remove the yolks and place in a large bowl. Add the mayonnaise, mustard, onion powder and Tabasco to the yolks. Using a hand mixer, beat the egg yolks until creamy and smooth. Season with salt and pepper to taste.
• Fill a pastry bag with the egg yolk mixture (or a zip top bag with the corner snipped off) and pipe about a tablespoon of the mixture into the well of the egg. Repeat until all the eggs are filled. Arrange the eggs on a platter and sprinkle with paprika. Garnish with parsley if desired.
• Place the eggs in a large saucepan with enough water to just cover the eggs. Place the pan over medium high heat and bring the water to a boil. Turn the water to simmer and cook the eggs for 10 minutes. Immediately transfer the eggs to a bowl of ice water and cool for 20-30 minutes. Carefully, peel the eggs and slice in half from top to bottom. Remove the yolks and place in a large bowl. Add the mayonnaise, mustard, onion powder and Tabasco to the yolks. Using a hand mixer, beat the egg yolks until creamy and smooth. Season with salt and pepper to taste. Fill a pastry bag with the egg yolk mixture (or a zip top bag with the corner snipped off) and pipe about a tablespoon of the mixture into the well of the egg. Repeat until all the eggs are filled. Arrange the eggs on a platter and sprinkle with paprika. Garnish with parsley if desired.
• Place the eggs in a large saucepan with enough water to just cover the eggs. Place the pan over medium high heat and bring the water to a boil. Turn the water to simmer and cook the eggs for 10 minutes. Immediately transfer the eggs to a bowl of ice water and cool for 20-30 minutes.
• Carefully, peel the eggs and slice in half from top to bottom. Remove the yolks and place in a large bowl. Add the mayonnaise, mustard, onion powder and Tabasco to the yolks. Using a hand mixer, beat the egg yolks until creamy and smooth. Season with salt and pepper to taste.
• Fill a pastry bag with the egg yolk mixture (or a zip top bag with the corner snipped off) and pipe about a tablespoon of the mixture into the well of the egg. Repeat until all the eggs are filled. Arrange the eggs on a platter and sprinkle with paprika. Garnish with parsley if desired.

Nutrition