Ingredients:

• 1 dozen eggs, room temperature

• 1/2 cup mayonnaise

• 1 teaspoon Stonewall Kitchen Caramelized Onion Mustard

• 2 teaspoons Green Relish

• 1 teaspoon onion, minced

• 1 teaspoon salt

• 1/8 teaspoon pepper

• Paprika for garnish, optional

Directions:

Bring to boil in a saucepan over high heat: 2-4 quarts water, enough to cover a single layer of eggs by 1 inch. Add 1 Tablespoon of salt to the water (this will make it easier to peel the eggs). Gently lower eggs into the water. Return water to a boil and immediately reduce the heat to a simmer. Cook eggs 12 minutes for small eggs and 15 minutes for large eggs.

Remove eggs with a slotted spoon and place immediately into cold water. When cooled remove eggshells. Cut each egg in half lengthwise and place the cooked egg yolk in a separate bowl. Rinse the egg white and pat dry with a paper towel. Place egg white on a serving plate.

Smash the egg yolks and combine with the remaining ingredients. Mix until smooth and uniform. Fill each egg white with the yolk mixture. Sprinkle with paprika if desired. Serve cold.

Tools We Used:

• Ballarini Parma Plus 2.9 Quart Saucepan with Lid 

• Duralex 32 Oz (6.75") Glass Prep Bowl 

• Stonewall Kitchen Caramelized Onion Mustard

• OXO Small Spatula - Jam 

• OXO Nylon Potato Masher

• Harold's Import Kitchen Deviled Egg Dish 

Other Stonewall Kitchen Flavor Suggestions for Your Deviled Eggs:

• Maine Maple Champagne Mustard  

• Roasted Garlic Mustard 

• Bourbon Molasses Mustard