Deviled Eggs

I had no idea deviled eggs were so easy to make.  I always thought they'd take forever and be too much work.
Well, I had an abundance of eggs that needed to be used, so I decided to give it a try.  I had all of the ingredients needed, anyway!

First, I boiled the eggs.  Added a little bit of vinegar and salt to the water.  Apparently the vinegar helps the eggs from running if they break while they cook.

Once they were boiled, I turned off the heat and let them cool.  Peeled the eggs.  Sliced them in half.  Picked out the yolks and put them into a food processor.  Added 2 tsp of dijon mustard, a nice big squirt of mayo, a tablespoon or two of yellow onion, and turned it on.  The texture got nice and creamy.  Once it was all mixed, I spooned the mixture back into the egg whites.  I didn't have any paprika, so I sprinkled a little bit of turmeric on them for color (and because it's so good for you).

**If you want to make them look fancier, you can put the egg mixture into a freezer bag, then cut one of the ends and squeeze it out (like cake frosting).

I think I'll add this to the super bowl party menu.