Deviled eggs simple enough for week night supper but one that has become a tradition at our house during the holidays. Big family dinners will see deviled eggs on the table. No need to get set in our ways as there is a grand variety of ways to prepare and serve devile eggs. Wether you add onions, cayenne, spices, bacon, whatever it may be fix them the way you love them. Mix it all together, taste it to make sure that you like it. That ensures they will be great for those that you love. I would go as far to say that nearly everyone has potential to make deviled eggs. They were one of the early dishes my parents let me help prepare for the holidays
you can top them with paprika, bacon, chives, smoked salmon, caviar, or minced smoked ham and pass as hors d’œuvres before dinner. These traditional Southern favorites always go fast.
6 hard-cooked eggs, peeled and cut lengthwise
1/2 cup Mayonnaise (Duke’s is best)
3 tbsp. cream cheese, softened
1 tsp. Dijon mustard
1/4 tsp. sweet pickle juice or pinch of sweetener
Dash of cayenne pepper
1/4 tsp. onion powder
1/8 tsp. salt
1/8 tsp. ground black pepper
Halve eggs lengthwise. Remove yolks, place in a small bowl and mash with a fork. Stir in mayonnaise, add remaining ingredients. Fill the empty egg whites evenly with the mixture. Garnish with your choice of topping. Store covered in refrigerator.
recipe resource here