TJ's Classic Deviled Eggs

Servings : 12 servings

Calories : 138kcal

Prep Time15

Cook Time12

Total Time27

Ingredients

1 dozen eggs, cold
½ cup mayonnaise
1 tablespoon prepared yellow mustard (you can use dijon or honey, but I prefer regular yellow mustard)
1 tablespoon bacon fat, butter, or ghee, softened
1 teaspoon white vinegar
½ teaspoon garlic powder
½ teaspoon Gentle Sweet or equivalent sweetener
½ teaspoon mineral salt (more or less to taste)
¼ teaspoon ground black pepper (more or less to taste)
¼ teaspoon onion powder
2 or 3 dashes Tabasco sauce (optional)
dried dill weed for garnish

Put the cold eggs in a single layer in the bottom of a pot.
Pour cold water over the eggs until they’re just covered.
Put the pot on the stove and turn the heat to high.
As soon as the water barely reaches a hard rolling boil, put the lid on the pot and turn the heat down to low. Set a timer for exactly 12 minutes (14 if you live at high altitude).
Once the timer goes off, immediately remove the pan from the heat. Put it in the sink and begin running cold tap water into the pan, allowing it to overflow. Keep the water running for about 5 minutes. Or, to save on water, fill the sink half full with cold water, add some ice, then remove the eggs from the hot water with a slotted spoon and lower them into the ice water, allowing them to rest for 5 to 10 minutes.
After the eggs have cooled completely, peel them (directions on how to peel eggs quickly and easily).

Cut all the eggs in half lengthwise. Empty the yolk into a medium bowl and arrange the emptied whites on a plate.
Using a fork or a potato ricer, thoroughly mash down the egg yolks until tiny crumbles result.
Thoroughly mix in all of the ingredients except the dill.

This can be done in one of several ways:
Method #1: Fill a gallon size zippy baggy with the yolk mixture, snip off a corner, and use the baggy like a piping bag to "pipe" the mixture into the egg whites.
Method #2: Insert a 1M size piping tip into a gallon size zippy baggy or a 12 inch or larger piping bag. Snip a corner/the tip just enough that the cutout on the tip fits in the hole. Then pipe the icing into the egg whites (this is what I did for the photos).
Method #3: Get a spoon and scoop the yolk mixture into the egg whites.