Simple Deviled Eggs

It is definitely that time of year!  Everyone is getting together to celebrate the season with family and friends and odds are you will be asked to bring some sort of dish to share, why not go with something classic and simple?  I absolutely love deviled eggs and always look forward to them at get-togethers.  This recipe is quite simple and is slightly different - I have texture issues and cannot stand to have crunchy bits of anything in my creamy deviled eggs - so, this recipe will give you flavor but maintains a nice, creamy texture.  Enjoy!

I love my egg timer! You can find them at some grocery stores and Bed, Bath & Beyond.
Simple Deviled Eggs
12 eggs - at least 1 week old
1 tsp. salt or baking soda
Bowl of ice-cold water
1 C. light mayo, plain yogurt or Greek yogurt
1-2 tsp. mustard
1-2 Tbsp. pickle juice
Salt & pepper
Ground paprika
Onion powder (if desired)

-Place your eggs (and egg timer if you have one) in a medium-large pot and cover with cold water.  Add the salt or baking soda then turn the heat on high. 
-Boil 12-15 minutes - or until egg timer is completely white.  Use a slotted spoon to move eggs from pot to your bowl of ice-water.
-Once your eggs have cooled carefully peel them, rinse them off, cut in half then scoop out yolks into a small-medium mixing bowl.
-Add mayo, mustard, pickle juice, salt, pepper and onion powder (if desired) and whip until smooth and creamy.  Adjust seasonings to your liking.
-Arrange egg halves on a large serving plate and generously top with filling.  Sprinkle with paprika, cover and refrigerate until serving.

*My Notes*
-12 minutes seems to be my magic number for perfect eggs.
-Older eggs work best, 7-10 days old (from the time purchased) is preferred.
-Removing the eggs from the boiling water to ice-water stops the cooking process so you don't end up with over-cooked, dry yolks.
-Adding salt or baking soda seems to be helpful when peeling the eggs.
-For a spicy kick I will use Cajun seasoning in place of paprika.
-I think it's best to pull the eggs out of the refrigerator about 30 minutes before serving - this allows them to warm just slightly so they are still cool when you eat them but not so cold that they shock your mouth.

Check out my other favorite Christmas recipes!
Crock Pot (Christmas) Ham
Sweet Peas with Bacon
Sweet Potato Casserole


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