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.