This easy devilled egg recipe has a nice onion twist that will make your guests beg you for the recipe. The secret is to always taste the yolk mixture for the correct kick. To make more eggs, simply double recipe.
- Yield: 12 half eggs
- Difficulty: Easy
- Total: 12 hours (mostly cooling time for the boiled eggs)
- Active: 20 minutes
- 6 large eggs
- 1/4 cup mayo (Kraft light works the best)
- 1 teaspoon yellow mustard
- 1 teaspoon dried minced/chopped opnion
- Dash of pepper
- Couple dashes of opnion salt
- Couple dashes of garlic salt
- Put eggs in a pot of cold water and heat until the water boils. As soon as it boils, turn off the heat and let sit for 15 minutes. Then cool the eggs (in the pot) in the fridge at least 2 hours (I usually do it overnight).
- Once cooled, peel the eggs and cut in half. Once in half, plac the yolks in a bowl. Add the mayo, mustard, pepper, dried onion, and salts to the yolks and mix (I use an electric mixture for about 30 seconds). Taste the yolk mixture and add more onions/salts to taste being careful not to add too much salts.
- Using a pastry bag (or spoon), fill the egg whites with the mixture and sprinkle with paprika. Chill a half hour (or more) and serve.