Shelly's Recipe

THE BEST DEVILED EGGS

Category: Deviled Eggs

10 eggs
1/2 cup mayonnaise
1 tsp cayenne pepper
2 tbsp sherry
1 tsp Dijon mustard
1 tsp dried minced onion
1/2 tsp Kosher Salt (optional)
1 tsp seasoned rice vinegar
1/2 cup pine nuts

Place eggs in a saucepan with enough COLD tap water to cover completely by 1 inch. Bring to a ROLLING boil over HIGH heat. Once the water is brought to a rolling boil, PROMPTLY reduce heat to a lower medium boil and cook an additional 10 minutes for a hard boiled egg. Remove from heat and IMMEDIATELY place eggs under ice-cold water or in a bowl of ICED water to chill promptly to help yolks stay bright yellow. Chill for a few minutes in the cold water until the egg is completely cooled. Return eggs to cooled saucepan, cover, and shake only hard enough to crack shells. This is an extremely important step that prevents the greenish ring from forming on the surface of the yolk by releasing gases.

With a sharp knife, half the eggs lengthwise. Remove yolks and transfer to food processor. Add remaining ingredients. Stuff or pipe mixture into halved egg whites and arrange on deviled egg tray.