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.
1Put 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).
2Once 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.
3Using a pastry bag (or spoon), fill the egg whites with the mixture and sprinkle with paprika. Chill a half hour (or more) and serve.
The holidays mean it's time for bubbly. Let Wine & Spirit Education Trust (WSET) educator Vanessa Price teach you how to open a bottle properly and safely: without hurting somebody, or ruining that spark.