You can’t go wrong serving deviled eggs at your next get-together—especially this fail-safe version from The Stocked Kitchen: One Grocery List… Endless Recipes, by Sarah Kallio and Stacey Krastins.
1/2 cup mayonnaise
1 tablespoon dried minced onion
1 teaspoon yellow mustard
1/4 teaspoon dill weed
1/4 teaspoon chili powder
1/8 teaspoon salt
1. Place the eggs in a stockpot and cover with water by at least 1 inch. Over high heat, bring the water to a rolling boil. Remove from the heat, cover, and allow to sit in the hot water for 18 minutes.
2. Drain off the water and cover the eggs with ice cubes or very cold tap water. Allow to sit for a few minutes, drain, and refill with ice or cold tap water. Allow to sit until the eggs are cold.
3. Peel the eggs and cut them in half lengthwise. Remove the yolks and combine them with the remaining ingredients.
4. Scoop 1 teaspoon of the mixture back into each egg white half. Serve.
Hard-boiled eggs can be maddening to peel when the shell clings to the egg like it’s its job. The above cooking method seems to help with this problem. We also tap both ends of the egg and then gently roll the side of the egg on the kitchen counter to create many little cracks in the shell before we peel.