About this project
Deviled eggs are a common starter for many holiday meals. Plain old Mayo, Salt, and Pepper has always left something to be desired for me.
Every once in a while, you get to try a spin on a traditional family favorite, and it brings new life to a classic dish.
I've sampled many variations, and this variation is my own take one of my favorites by my family.
Shell and half 6 Hard Boiled Eggs.
Method: Stick eggs into a pot, and cover with cold water. Bring to a boil over med-hi heat. Turn off burner, cover with lid, and remove from heat and let sit for at least 10minutes.
Using tongs, gently remove the eggs from the pot, and place into a strainer under cold running water.
Tap the bottom of each egg against the strainer to begin cracking the shell.
Keep cracked eggs in strainer, and one-by-one, de-shell each egg under the cold running water.
Once peeled, cut each egg in half, and gently scoop the yolks out with a spoon into an empty bowl.
Arrange the now hollowed eggs onto your desired serving dish ( I just used a small plate).
In the bowl with the egg yolks, add:
+ 5 tablespoons of Mayonnaise.
+ 1 tablespoon Yellow Mustard.
+ 1 tablespoon Wasabi [you may do this to-taste if 1TBSP seems daunting].
+ 1 teaspoon Garlic Powder.
+ 1 teaspoon Onion Powder.
+ Kosher Salt & Pepper to taste.
Mix/Whip thoroughly with a fork until smooth (but not runny).
If your mixture is crumbly, add a bit more mayo (and perhaps more mustard for balance) and continue to whip until smooth.
*If you're using larger than Medium eggs, you may need to adjust a bit. The mixture should have a kick to it without being overwhelmingly spicy, or dry.
Once your egg halves are arranged to your liking, use a spoon to distribute the filling evenly into each of the halves.
Garnish by gently sprinkling paprika over all.
Serve immediately, or chill until company arrives!