Deviled Eggs

You may call them stuffed, but they are devilishly good! For the perfect finger food for any occasion, simply follow our basic recipe and add your favorite toppings.

6 boiled eggs, peeled
1/4 c mayonnaise (We love Duke’s mayo the best!)
1 t grated onion
2 t dijon mustard
Salt and pepper to taste

Place eggs in a large pot, cover with cold water by at least an inch. Place over high heat. Bring just up to a rolling boil and when the water just starts to bubble, turn off heat, cover pan with a lid, and let stand for about 15 minutes.
Pour out the hot water and pour cold water over eggs. Drain and refill with cold water; let stand until eggs are cool, about 20 minutes. Peel eggs under running water.
Once peeled, carefully slice in half lengthwise and gently scoop out the yolks into a bowl. Mash with a fork and add mayonnaise and salt. Spoon or pipe the mixture back into the whites and they are ready for their toppings.

Toppings:
Blanched asparagus tips
Pimiento cheese and tomato
Boiled shrimp and fresh dill
Bacon and avocado
Pickled okra
Olives
Dill pickles with fresh dill