Deviled Eggs

By Cindy Coopwood and Cordelia Capps
Photography by Scott Speakes

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