In the south most know how to make deviled eggs, you ate them before you were born. I have been trying to take them to another level.  Cold smoke salmon is a good addition but lets start with the basics.

Ingredients:

• 6 eggs
• 3 or 4 tablespoons mayonnaise
• 1/2 Tbls butter (room temp)
• 1 tsp dijon mustard
• 1/4 tsp mustard powder
• salt n pepper (to taste)
• paprika or bagel seasoning (on top)

Preparation:

For perfect eggs I like to use a steamer basket, steam them for 12 minutes (lid on).

Immediately toss into ice water to stop the cooking process.

I did an experiment with old and new eggs, they both peeled easily. The 2 larger (older) eggs were a little under cooked but that’s how I like them.

Pop out the yoke and make your mix with the mayo and mustard, this is the critical part taste and re balance with salt n pepper.

Once your satisfied with the mix use a spoon to fill the eggs. You can pipe it if you want but but I just use a spoon. You can stop at this point or keep going. Normally I hit the top with some paprika and I’m done. Today I used some crushed pork rind and chopped parsley/chives for color and taste. For best results chill for at least 1 hour, enjoy.