Legendary Deviled Eggs

When it comes to Hors d'oeuvres why not make some Legendary Deviled Eggs?

Deviled Eggs are a standard snacking item before you get ready to eat your meal but why make the same old average (boring) Deviled eggs when you can step them up a notch and make them Legendary?

What You'll Need:

Hard Boiled Eggs (For this recipe I used a dozen eggs)

Mayo (I think Hellmans is the best) (3/4 Cup)

Miracle Whip (1/2 a Cup)

Legendary Sweet Mustard (2 Tablespoons)

Garlic Powder (1/2 Teaspoon)

Chives (1/2 Teaspoon)

Dill Weed (1/4 Teaspoon)

Poultry Seasoning (1/4 Teaspoon)

Celery Seed (1/4 Teaspoon)

Paprika (sprinkle at the end)

*Legendary Hot Mustard (2 Tablespoons)

*Pickled Jalapeno Slices

*Use for Alternate Recipe  

To make your Hard Boiled Eggs there are tons of methods,

I prefer to use my Instant Pot.

              Place 1 to 1.5 cups COLD water in the Instant Pot.

              Add an egg or steam rack and carefully set as many eggs as desired on or in the rack.

              Cook for 5 minutes on high pressure.

              Let the pressure release for 5 minutes. Then do a quick release, carefully remove eggs, and place in an ice water bath.

              Let eggs sit in the water bath for 5 minutes then remove. Peel when you’re ready.

 You could also do them on the Stove.

              Bring a medium saucepan of water to a boil, then gently lower the eggs into the water.

              Once the Eggs are in, lower the heat to a simmer. You don’t want that violent rolling boil. Cook      for 13 minutes.

              After cooking the eggs, drop them into an ice bath for 5 minutes.

              Peel when ready to use.

 Once your eggs are peeled carefully slice them in half and remove the yolks placing them in a separate bowl. Set the hollowed egg whites aside as you mix the filling.

Breaking the yolks apart add the other ingredients listed above and mix until there is a creamy consistency.

If you want to get fancy you could use a pastry piping bag and fill it with the filling and pipe it into the shell of the egg whites, I just use a Ziplock bag and cut the corner off, whatever works for you.

Once finished sprinkle with some Paprika and store in the fridge for a maximum of 4 days, but for optimal freshness, use before 2 days.

For an added kick… Substitute the Legendary Sweet Mustard with Legendary Hot Mustard and add a pickled jalapeno slice on top for Sweet Heat that’s not overwhelming.