Game Day Deviled Eggs

COOK THIS

• In a large pot, add eggs to cold water and bring to boil. Once boiling, set a timer for 7 minutes.
• Remove from heat, drain and fill the pot with cold water.
• To peel, lightly crack all sides of each against the sink or counter, and carefully peel under slow running water.
• Once they are peeled, cut the eggs into long halves.  Remove the yolks and place into a medium mixing bowl.
• Add Dijon mustard, mayonnaise and seasonings.  Mix together with a fork until fairly smooth.
• Scoop a teaspoon of mixture into the egg white halves until all the mixture is used. The filling will be slightly heaping in the egg.
• Optional: Garnish with chives, bacon crumbles or paprika.

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MAIN INGREDIENTS

• 1 dozen eggs or as many as you like just adjust the other ingredients as needed
• 2 teaspoons of Dijon mustard
• 4 tablespoons of mayonnaise
• 2 teaspoons white vinegar or pickle juice (optional)
• 3 teaspoons capers (optional)

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SEASONING

• 1/2 teaspoon of dill seasoning (optional), salt & pepper

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COOK THIS

• In a large pot, add eggs to cold water and bring to boil. Once boiling, set a timer for 7 minutes.
• Remove from heat, drain and fill the pot with cold water.
• To peel, lightly crack all sides of each against the sink or counter, and carefully peel under slow running water.
• Once they are peeled, cut the eggs into long halves.  Remove the yolks and place into a medium mixing bowl.
• Add Dijon mustard, mayonnaise and seasonings.  Mix together with a fork until fairly smooth.
• Scoop a teaspoon of mixture into the egg white halves until all the mixture is used. The filling will be slightly heaping in the egg.
• Optional: Garnish with chives, bacon crumbles or paprika.

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