Eggsellent

I love deviled eggs. LOVE them. If I'm a party and I see a tray of deviled eggs, I head straight for them and eat, eat, eat. So it's a little surprising that I don't make them all that often. The truth is, there's just not really a time when I think, oh, hey, I should totally take this entire carton of eggs and hard-boil them! I'm usually more focused on if there's enough left for me to make waffles or cupcakes.

Until about a month ago when I was flipping through Rachael Ray's newest cookbook, My Year in Meals. My mouth started watering as I read through her recipe for Bull's-Eye Deviled Eggs and I could not get the thought of them out of my head for the rest of the day. So what if I didn't have a party to make these for? I would just make them for myself. For lunch. And I totally did. And it was glorious.

If you like deviled eggs, you are going to love these. But I'm warning you, you won't be able to eat just one. In fact, just double the recipe and save yourself some time.

Bull’s-Eye Deviled Eggs

Makes 12-24

(recipe from Rachael Ray’s My Year in Meals)

Ingredients

1 dozen organic hard-boiled eggs

3 to 4 tablespoons mayonnaise

2 tablespoons grated onion

2 tablespoons pickle relish

1 clove garlic, grated

1 tablespoon mustard, yellow or Dijon

2 to 3 teaspoons hot sauce

1 teaspoon Worcestershire sauce

1 teaspoon sweet paprika

Salt and pepper

Thinly sliced fresh red chile, such as Fresno, for garnish

1.       Peel eggs, then halve them lengthwise. You should have 24 egg halves.

2.       Remove the yolks and transfer to a bowl. Add the mayo (start with 3 tablespoons), the grated onion (grating directly over the bowl to catch the onion juice), the relish, garlic, mustard, hot sauce, Worcestershire, paprika, salt, and pepper. Mash until very smooth, adding the final tablespoon of mayo if too dry.

3.       Spoon the egg mixture into a resealable bag, snip off a corner of the bag, and squeeze the filling into the egg whites, overstuffing them a little (or you could just do what I did and spoon the mixture directly into the eggs—not as pretty to look at, but they still taste good). Garnish eggs with a bull’s-eye of thinly sliced red chile.