My deviled eggs with a twist are going to knock your socks off!
That’s a bold start to my post but I have to say these are the best deviled eggs I have ever had. Growing up Italian deviled eggs were not a staple on our tables and the concept of putting the yolks with mayonnaise, then back in the whites of the eggs didn’t intrigue me much.
Lucky for me my friend Susan wanted to try a new recipe for one of our cooking classes as she found the perfect deviled egg. So what’s the twist? Less mayonnaise, no mustard, Lipton onion mix, white vinegar, and onion crisps, go figure. It makes sense to me, the Lipton onion mix adds so much flavor, brings in the salt, enhances the onion flavor, yet it is not overwhelming. To add another layer of flavor, we used French fried onions…so now you have the crunch from the fried onion, the creamy from the mayonnaise, the salty/onion flavor from the Lipton onion mix and OMG the most amazing deviled eggs.
Here is what I did, cover eggs with cold water, cover your pan and turn your stove to high
once the water boils, turn off the stove top and leave eggs in the covered pan for 10 minutes, no peeking! After 10 minutes, remove eggs from water and peel
slice in half, so pretty 🙂
now for the mixture, place yolks, mayonnaise, Lipton onion mix and vinegar in a bowl and mash together
using a spoon (it’s easier than using a piping bag), spoon some of the mixture into the egg whites. Top with French fried onions, chives or Italian parsley (I used the fried onions and Italian parsley)
I want to wish everyone a happy Easter, I hope my deviled eggs with a twist end up on your table as I can promise you everyone will love them!
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Thank you again ~ Patty Limatola-Tanenbaum