Julie's Deviled Eggs

1. 1

   Peel the eggs (I usually do it under running water, for ease) and slice them in half lengthwise.

2. 2

   Slip the yolks out and place them in a small bowl; break up the yolks by pressing them through a fork.

3. 3

   Add the mayo, dried minced onion, curry, garlic, and salt and pepper to taste, and moosh around with the fork until it's all mixed/creamed together well (if you like, you can use an electric mixer-it's up to you); you can add a little mayo to get the texture you prefer.

4. 4

   Fill the egg white halves with the yolk mixture and sprinkle each half with a little paprika; set them on the serving plate.

5. 5

   If you can chill them for at least 30 minutes before serving, that's great- otherwise, put'em on the table and step back quickly before you're run over by your guests.

6. 6

   A note re the dried minced onion: I use this ingredient in a lot of recipes because of the texture and taste; I like the way they add a tiny bit of crunch and a wonderful flavor to the eggs.

7. 7

   Sometimes I add some chili powder, Tabasco, or jalapeno for a little kick, depending on the guests I'm making them for.

* Per serving · 4 servings · Values may vary.