ShareThisThey're a special treat at Easter time -- and any other time, for that matter.
Deviled eggs are a favorite of both of my kids, and we have them more often than any other family around, I'm sure. I've perfected the recipe so that they taste exactly the way my family wants them to taste.
SHARI HILLER'S DEVILED EGGS
12 large eggs
1/4 cup mayonnaise
1 teaspoon yellow mustard
1 tablespoon minced onion
Salt
Pepper
Paprika (or fresh parsley leaves)
Start by boiling the eggs. Put them in cold water and let them heat up to a gentle boil. Once the water is boiling, let it go for about 12 minutes.
While the eggs are cooking, mince 1 tablespoon of onion to add to the yolk mixture.
Immediately after cooking, drain the hot water from the pot and run cold water over the eggs for about 2 minutes. This will ensure that the shells come off easily.
Peel the eggs, cut them in half lengthwise and carefully remove the yolks and place in a mixing bowl to add other ingredients.
Mash the yolks until they are an even, dry consistency.
Begin adding the rest of the ingredients, including the tablespoon of minced onion, the 1/4 cup of mayonnaise, teaspoon of yellow mustard and salt and pepper to taste.
And speaking of "to taste," everyone had a little taste of the yolk mixture at this point and my son thought it needed more mustard. So we squirted a little bit more in and everyone was satisfied.
Spoon the filling back into the egg whites. If you want to be fancy and have the equipment and talent, use a pastry bag to put the yolk mixture into the whites with style.
Paprika or fresh parsley leaves make great garnishes for deviled eggs. We prefer the paprika because, in my house, it is always on hand. And if you are looking for a lower-calorie and lower-fat option, replace the mayonnaise with low-fat yogurt.
(Shari Hiller can be reached at mattandshari.com.)
(Distributed by Scripps Howard News Service, http://www.scrippsnews.com)
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