Rachael Ray's Deviled Eggs
A Great Bite-Sized Appetizer
Munch on these deviled eggs before you get the grill going.
Place the eggs in a medium pot, cover with water, and bring to a full boil. Turn off the heat, cover the pot, and let stand 10 minutes.
Drain the water and crack the eggshells by shaking the pot. Run cold water into the pot until the eggs are cool enough to handle. Peel the eggs.
Halve them lengthwise to make 24 halves or trim the tops to expose the yolks if you would like to present the eggs whole and upright.
Either way, scoop the yolks into a bowl and add the grated onion (grate it right over the bowl), garlic, relish, mustard, hot sauce, Worcestershire sauce, paprika, and mayo (a few tablespoons to start); season with salt and pepper. Mash to very smooth, adding a bit more mayo if dry. Fill a sturdy plastic food storage bag with the filling and cut off one corner. Pipe the yolk mixture into the egg whites and garnish with a bull's-eye of thinly sliced red chile.
This recipe was styled by chef Karen Pickus for Good Morning America.
Recipe courtesy Rachael Ray.