Deviled Eggs

Hard boil a batch of eggs for Deviled Eggs.  Larger batches are better... since they are addicting.


1) Hard boil eggs and refrigerate/cool

2) Peel eggs, cut in half.  Separate yolks.


3) Mix egg yolks with a deviled Egg sauce.



The concept is to add 30% volume of sauce to the egg with the mayonnaise sauce.
Normally the sauce is mostly a good quality real mayonaise. (Not olive oil stuff or whipped alternative)  You can substitute out up to 1/3 of the mayonaise with non-fat greek yogurt, but not more.


Mix egg yolk sauce with the egg yolks.  Adjust to taste.

MAKING the Deviled Egg Sauce

1) Mayonnaise (or Mayonnaise & Yogurt).  Add enough to add about 30% to the egg yolk volume

2) light sprinkle red wine vinegar

3) a generous squirt of mustard

4) salt & pepper

5) lots of grated Parmesan cheese

6) celery seed

7) garlic powder & onion powder

8) sprinkling of paprika





Put egg yolk mixed with sauce into egg white halves.  Top with paprika.
Refrigerate for half hour.