“BEST Deviled Eggs ever” is the phrase I commonly hear when I bring these little guys to a holiday gathering
– large eggs – mayonnaise – Durkee’s Famous Sauce (find in condiment aisle by mayo and mustard at grocery store) – celery seed – paprika
Take a Ziplock baggie and place it over a large drinking glass. Use a sharp knife to slice the eggs in half lengthwise.
Take the tip of knife and gently pry the egg yolk out of the eggs and drop into the baggie.
Place the sliced egg whites on a plate and set aside. Once all of the yolks are in the baggie, remove it from glass and seal it. Use you fingers to mash yolks into fine crumbles.
Place baggie back on glass and add 3T mayo, 2-3 t Durkee’s Famous Sauce (to taste), and 1/4 t celery seed.
The baggie will now become your piping bag. Use fingertips to move all of the yolk mixture into one of the corners. Take a pair of scissors and snip off the corner of the baggie.
Finish by sprinkling paprika over top of the eggs. Serve on a platter. Optional: sprinkle some fresh parsley on platter as well for added color.