Ingredients:

8 eggs

2 1/2 tbsp mustard

1 tbsp mayonnaise

1 tsp celery seed

1 tbsp dried minced onion

1 pinch salt

smoked paprika

1 tbsp fresh parsley, chopped fine

Directions:

1. Boil eggs to desired doneness. For a great tutorial on the perfect boiled egg, check out this guide.

2. Allow eggs to cool completely. Cut eggs in half and scoop out the yolks into a large bowl. Use a large fork to break apart and fluff the yolks.

3. Add mustard, mayonnaise, celery seeds, dried onion, and salt to the bowl. Use the fork to mash all the ingredients together until thoroughly combined. Do a quick taste test to make sure the mayonnaise / mustard / salt ratio is to your liking.

4. Transfer egg yolk mixture back into egg halves. You can either spoon it in or be decorative with a pastry bag with a decorative tip. A Ziploc bag (quart sized) with the corner cut out will work as well.

5. Garnish deviled eggs with smoked paprika and chopped parsley.

6. Keep deviled eggs refrigerated until serving.

Bon Appetit!