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Deviled Eggs


Deviled Eggs are on the table at almost every holiday dinner table here in the Midwest. My deviled eggs are bright and zingy due to the lemon juice and smooth as butter since they are made in a food processor. If you haven't had a chance to check out Code 3 Spices based here in Collinsville, Illinois you need to. They donate a 25 cents of each bottle sold to organizations that support Police, Fire, Medical, and Military Personnel. and are a perfect example of the American dream. 


·         20 eggs(18 yolks)

·         2/3 cup mayo

·         Juice of 1 lemon

·         ½ teaspoon salt

·         2 tablespoons mustard

·         1 Tablespoon Code 3 Backdraft Rub


Boiling Eggs

In a single layer, cover eggs in hot water and bring to a boil over high heat. Reduce to simmer and set timer for 11 minutes. Check at 11 minutes by pulling 1 egg and cutting in half. Dump hot water and run under cool water grabbing each egg and cracking shell against side of pot towards bottom of egg. Keep cool water running for five more minutes and then begin to peel. Start at bottom of egg and peel directly under running water to help separate shell from egg. Place on paper towel and reserve.

Deviled Egg

Cut eggs in half and place egg yolks in food processor along with Mayo, lemon juice, salt and mustard. Pulse until smooth and place into piping bag. Pipe egg mixture into each egg white and top with a sprinkle of Code 3 Backdraft Rub