Deviled Eggs with Pickled Pearl Onion
Ingredients
- 4 large eggs hard-cooked
- 3 tablespoons mayonnaise
- 1/2 teaspoon Dijon mustard
- 4 small pickled pearl onions cocktail onions, minced
- salt and black pepper
- optional garnish: red pepper flakes and/or finely minced fresh Italian parsley
Instructions
- Cover eggs in a saucepan with cold water and bring to a boil; simmer for ten minutes, then remove from heat.
- Drain hot water off and cover with ice water until cool, then peel.
- Split eggs, and mash yolks with a fork in a small bowl.
- Mix in the mayo, Dijon, minced pickled onions, salt and black pepper until smooth.
- Fill cavities and garnish as you like.
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