Uncle Bob’s Deviled Eggs

A Christmas Eve tradition. The recipe is not very specific, so it takes some practice to get the flavor and consistency just right. I make the mistake of using too much mayonnaise, which drowns out the mustard, making them too mild. You want the yolk mixture to have a good bit of bite, since the egg whites will soften it somewhat.

Ingredients:

Eggs (at least a dozen)
Mayo
Yellow Mustard
Dried Onion Flakes

Hard boil eggs and peal off the shells

Slice eggs in half and place yolks in a separate bowl

Mash yolks with a fork

Using electric beaters, begin adding mayo and mustard. I don't have any measures for the ingredients. It's a matter of adding them gradually and tasting along the way while at the same time watching the texture. Shake in a goodly amount of onion flakes for flavor.

I usually cook at least a dz+ so I will start with a few heaping tablespoons of mayo followed by a hefty squirt of mustard. You'll want the mixture to be creamy and mustard-taste strong. When added to the egg halves the taste get mellowed.

You can then either piping bag the mixture into the egg halves or spoon it in.