Deviled Eggs

Recipe from Monica Pileggi

There are many, many recipes for making deviled eggs. This is my creation.

Ingredients

1 dozen extra large eggs, hard boiled and peeled

4 T. Mayonnaise

1-1/2 t. Dijon mustard

1 T. Blue cheese dressing

1 T. minced white onion

A little bit of dried Dill

Dash of Curry

Salt and pepper to taste

A dash or two of hot pepper sauce (optional)

Paprika to garnish

Cut the eggs in half lengthwise. Scoop the yolks in a large bowl (I actually slightly bend the white and it pops out); place the whites in a serving platter.

Combine the yolks with the remaining ingredients (except for the paprika) and mash until smooth with a fork. 

Fill each white with the yolk mixture with a spoon. Sprinkle the tops with paprika. Cover and chill in the refrigerator for a few hours.

Notes: 

I add the mayo, dijon, and blue cheese dressing a little at a time until I get the right consistency and taste. Adjust to your liking. You may want more blue cheese, or less. If you don't like curry, leave it out. I don't add much, so it's not that noticeable.

I use my Instant Pot (IP) to hard-boil the eggs, using the 5-5-5 method: 5 minutes pressure cooking, 5 minutes natural pressure release, and 5 minutes in an ice water bath using a large bowl. 

If you don't have an IP, you can follow this method on steaming eggs (skip the crazy shaking of the eggs in a food storage container and follow my ice water bath method):   https://www.youtube.com/watch?v=RV9nz1qlY64.  Steaming is a better method than boiling directly in the water because the eggs will peel very easily.