Devilled Eggs with Epicure Onion Mix from Lynn Oddy

 These eggs are so delicious and easy to make and a real crowd pleaser. I hope you enjoy this recipe.

6 large eggs 

1/4 cup mayonnaise 

1/4 tsp. '3 onion dry mix' from Epicure (my contact is a family member in Vernon please contact Lynn Oddy loddy@telus.net to order)

cracked pepper to taste

1/8 cup Diyon Mustard. 

Hard cook the eggs. There is no need to boil eggs to death. Over boiling hard cooked eggs isn't harmful but the nutritional value decreases if you over cooked them.

Place your eggs in a pot of cool water (the water should fully cover the eggs) and bring the water to a boil.Once the water boils, remove the pot from the heat and allow your eggs to rest in the boiled water. Cover the pot. Let the eggs sit in the boiled water for 12 minutes. 

Remove from the hot water and cool eggs down using cold water.  

Carefully remove all the shells and discard. Rinse eggs well in clean water so there are no remaining shell stuck to the eggs.

Place eggs into a covered dish in the fridge to hold until you are ready to make the egg yolk filling.

Egg Yolk Filling

Carefully cut each egg in half lengthwise. Remove the yolk and place into a large mixing bowl. Add the mayo, onion mix, pepper, and mustard.  

Using a hand mixer or by hand, beat the egg yolk mixture until soft and creamy.

Open up a clean plastic bag (or use a piping bag) and spoon the egg yolk mixture into a bottom corner of the plastic bag.

Cut out the corner of the bag.

Squeeze out the yolk mixture into each half of the eggs.

Garnish as desired.

Keep in the fridge until service time.