Happy Labor Day weekend! I don’t know about you, but I have about 30 BBQs/potlucks to attend this weekend. As everybody gets in that last official party before the unofficial end of summer, there will be lots of great fun & food to be found this weekend. If you’re in the same boat as I am and in the mood to bring something that’s quick & easy to make and a huge crowd pleaser, try deviled eggs — and make two batches because I promise they will disappear faster than you can put them out.

I know not everyone’s a fan of mayonnaise (I grew up in a household where its only appearance was on cold meatloaf sandwiches on rye – no exceptions), but this recipe calls for making your own, which adds an amazing depth of flavor and is worlds apart from the store bought kind. Of course, since this recipe is egg-centric, please use the best ones you can find.

Ingredients:
1 dozen eggs
3/4 cup extra-virgin olive oil
juice of 1 lemon, divided
1/4 cup minced white onion
1/3 cup minced flat-leaf parsley
1-2 teaspoons paprika
2 teaspoons Dijon mustard
salt & pepper
white vinegar

Directions:
Place 11 of the eggs in a large pot of cold water, adding a tablespoon of salt and a splash of vinegar. Over maximum heat, bring the eggs to a full boil and then immediately turn off the heat, cover the pot and let sit for exactly 10 minutes. Drain, rinse and cover the eggs with cold water. Peel the eggs, cut them in half lengthwise and gently pop out the yolks into a large bowl. Mash the egg yolks with a fork, then add the onion, parsley, paprika, and half the lemon juice.

For the mayo:
In a blender or food processor, combine the remaining egg’s yolk, a big pinch of salt, the remaining lemon juice and the mustard. Mix for a few seconds, then remove the center insert from the lid of your processor and slowly drizzle in the olive oil.

To finish:
Start adding the mayonnaise to the yolk mixture until it reaches the right consistency — you’ll want it soft and smooth but not too thin. Season with salt & pepper to taste. Either spoon or pipe the filling back into the egg whites, and sprinkle with paprika to garnish.