16 deviled eggs
2 hours 5 minutes
A go-to finger food for parties, these deviled eggs have the classic mustard-mayonnaise flavor that's easy to customize with other fillings to your liking.
‣ 8 large eggs, hard-boiled and peeled ‣ 2 1/2 tablespoons mayonnaise ‣ 1 tablespoon mustard ‣ 1 tablespoon dried minced onion, optional ‣ 1 teaspoon celery seed, optional ‣ 1 pinch salt, to taste ‣ smoked paprika, to taste ‣ 1 tablespoon fresh chopped parsley
Prepare the eggs by slicing them in half (lengthwise down and the center) and scooping out the yolks into a medium bowl.
In the bowl with the yolks, add the mayonnaise, mustard, dried onion and celery seed (if using), and salt.
Use a fork to mash it all together until nice and smooth.
Transfer the egg mixture to a pastry bag (or a Ziploc bag with the corner cut) and pipe about two tablespoons of egg mixture into the cavity of each egg white half.
Garnish each deviled eggs with smoked paprika and chopped parsley.