Deviled Eggs

  • 6 eggs
  • 1/2 cup mayonnaise
  • 1 T Dijon mustard
  • 1 T horseradish
  • 1/2 t sambal olek (chili paste)
  • granulated garlic to taste
  • lawry's season salt to taste
  • kosher salt and black pepper to taste
  • Hard boil eggs (this is typically 10 minutes once it starts boiling). Cool in ice water and peel.
  • Cut eggs in half; place yolks into a food processor and display whites onto a serving dish.
  • Add the remaining ingredients to the food processor with the yolks and puree until very smooth.
  • Place yolk filling into a pastry bag with tip of choice and pipe the filling back into the whites.
  • Sprinkle with chopped herbs, green onion, smoked paprika or all the above for garnish.
  • Makes 12 halves and can be completed in about 20 minutes.
  • Rule of thumb is the older the egg, the easier they are to peel; this is a good reason to stock up a week or two ahead and let them "age."
  • There are many variations on deviled eggs; have fun and play around!  Once you get the basics down, try folding in chopped crab meat, fresh pesto, or garnishing with blanched asparagus tips.
  • If you do not want the spice, substitute a little lemon juice for the mustard, horseradish and chili paste
  • Enjoy with your cookout this summer or save for the holidays - just make plenty.
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