Deviled Eggs
1 dozen eggs
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For the filling:
1 dozen hard-boiled egg yolks, grated on a box grater or crushed slightly with your fingers
½ cup of your favorite mayonnaise
¼ teaspoon Coleman’s dry mustard
¼ teaspoon Old Bay
⅛ teaspoon celery salt
2 dashes Crystal or Franks hot sauce
salt, to taste
pork rinds for garnish
Cook the eggs:
Heat a pot of lightly salted water to a boil. Fill a large bowl with ice water. Gently lower the eggs into the water and cook for 11 minutes at a gentle boil. Remove the eggs and plunge into the ice water. Let cool completely. Remove from the ice water and peel. Cut the eggs in half widthwise, remove the yolks and set aside. Trim a sliver off the bottom of each egg half to help it stand upright on a serving platter. Cover the whites loosely with plastic wrap and place in the refrigerator to keep cold until ready to use.
Make the filing:
Combine grated egg yolks, mayonnaise, Coleman’s dry mustard, celery salt, Old Bay and a few dashes of hot sauce in the bowl of a food processor. Run until the mixture is smooth. Taste for seasoning and adjust if desired.
Transfer the mixture to a piping bag and place in the refrigerator to chill for a couple hours before piping the mixture into the egg whites. Fill the egg whites as desired. Garnish the eggs with pork rinds before serving.