Deviled Eggs
Yield: Makes 12 to 24.
- 1 dozen eggs
- 3 - 4 tablespoons mayonnaise
- 2 tablespoons grated onion
- 2 tablespoons pickle relish
- 1 clove garlic, grated
- 1 tablespoon yellow or dijon mustard
- 2 - 3 teaspoons hot sauce
- 1 teaspoon worcestershire sauce
- 1 teaspoon sweet paprika
- Salt and pepper
- Thinly sliced red chile, such as fresno for garnishing
- Place the eggs in pot, cover with cold water and bring to a full boil. Turn off the heat, cover and let stand for 10 minutes; drain and run under cold water until cool enough to handle.
- Peel the eggs and halve lengthwise (or trim the tops to expose the yolks, then trim the bottoms to stand the eggs upright). Remove the yolks; transfer to a bowl. Add 3 tbsp. mayo, the onion, relish, garlic, mustard, hot sauce, worcestershire and paprika; season with salt and pepper. Mash until smooth; add the remaining mayo if the mixture is dry.
- Cut a corner off a resealable plastic bag; fill it with the yolk mixture. pipe into the egg whites. Garnish with a bull's-eye chile slice.