A month after we were married, my husband and I hosted our first Easter brunch with our families. I was very excited as I've always prided myself on being the "hostess with the mostess". Growing up, our family always ate hard-boiled eggs on Easter morning so I was sure to put this on the menu. Easter morning arrived and, in a hurry, I quickly dyed the hard-boiled eggs while tending to my other preparations. After serving brunch, my sister cracked her egg to peel it, when raw egg spilled through her fingers. I had grabbed the wrong carton and dyed the one filled with RAW eggs! Needless to say, I now always serve deviled eggs on Easter to ensure I never serve my guests raw eggs again!
Makes 12 Deviled Eggs
6 hard-boiled eggs, peeled, sliced length-wise
3 T mayonnaise (I prefer to use avocado mayonnaise)
1 T yellow mustard
1/2 t onion powder
Garnish: paprika, sliced olives, and/or cooked bacon, crumbled
Remove the cooked egg yolks and place in a small bowl. Add mayonnaise, mustard, and onion powder. With a small hand mixer, combine ingredients until smooth. Refrigerate for 10-15 minutes. Next, arrange cooked egg white shells on a serving dish. Place egg yolk mixture into an icing bag with a small tipped spout. Fill the egg white shells with yolk mixture. Garnish, as desired. If not serving immediately, cover lightly with plastic wrap and refrigerate for up to one day.