I know what your thinking… “Deviled Eggs, wow really? How hard is that?” Well, I am a deviled egg snob…in fact I pretty much won’t even try anyone elses. Deviled Eggs are the ONLY thing I really even can tolerate mustard in and I don’t make them traditional. There is something about the consistency and the look of the consistency that can just turn my stomach. However, it does make me smile that the eggs are a much requested item for get togethers. The bad thing is making deviled eggs for a quantity of many can get tedious but hey at least they eat them. I am very certain that Hellmann’s mayonnaise makes them taste different from any other mayo. I also use onions and black pepper, well except for a few I make for Raime minus onion. I have also found that the eggs peel so much easier if you hold them under running water, keeping them wet while you peel them. So without further anticipation here is the simple yet flavorful way that I make deviled eggs….enjoy!
- 12 eggs hard boiled
- 1/4 cup Hellmann’s mayonnaise (might need a touch more depending on egg size)
- 2 t. mustard
- 1 T. finely minced onion
- Coarse ground black pepper
- Boil the eggs for 15 minutes. Pour out hot water and cover with cold water for 5 minutes. Remove the shells while holding under cold running water and they will peel easier. Cut hard boiled eggs in half and remove yolk. Mash the yolks with a fork and add the mayonaise, mustard and onion and mix together. Place a spoon full of egg mixure inside each egg white and then sprinkle all with coarse ground black pepper.