Classic Deviled Eggs

  • 1 dozen eggs
  • 2 cups white vinegar
  • 1 cup mayo
  • 2 tbsp yellow mustard
  • 1 tbsp hot sauce
  • 1/2 tbsp salt
  • 1/2 tbsp pepper
  • 1/2 tbsp garlic powder
  • 1/2 tbsp onion powder
  1. Bring a large pot of water and vinegar to a boil. Add 12 eggs and boil for 10 minutes; cool in an ice bath for 15 minutes. Peel shells from eggs (pro tip: peel the eggs in the ice bath to help shell break away, clean the egg and reduce mess!)
  2. Slice eggs in half, removing the yolk and placing in a separate bowl. Place egg whites face down on a paper towel to dry. Mix egg yolks with mayo, yellow mustard, hot sauce, S&P, garlic and onion powder. Mix until fluffy and creamy. Pipe yolk mixture into egg whites. Garnish with lump crab meat and jalapeño, shaved radish and broccoli sprouts.