• 1 dozen eggs
  • 3 tbs mayo
  • 1 tbs grainy mustard
  • 1 tbs grated onion
  • 1 clove garlic, grated
  • Salt and pepper, to taste
  • Cheddar cheese
  • Black olives

Nothing goes faster at a barbecue or gathering than deviled eggs, and these babies are perfect for Spring!


  1. Hard boil a dozen eggs. Let cool completely. Peel the eggs carefully.
  2. Slice the top third off of the eggs and set the white aside. Combine the yolks in a small bowl. Add mayo, mustard, onion, and garlic, and mix until creamy and smooth. Season to taste with sat and pepper.
  3. Transfer the yolk mixture to a pastry bag with a decorative scalloped tip. Pipe the yolk mixture into all but one reserved egg white, going over the edge, and then top with the removed portion to create a cap. Slice up the reserved remaining egg white to create small discs, and pipe the remaining yolk mixture into these.
  4. Slice cheddar cheese into beaks, and insert these into the eggs. Use olives to create eyes.