This classic devilled egg recipe comes from Carolynne Griffith, who grew up on a mixed farm and now works in agriculture; having been on the board of the Egg Farmers of Ontario for 16 years and the chair for 10, she knows how to handle an egg.
Smoky devilled eggs
½ cup mayonnaise
1 teaspoon brown sugar
½ teaspoon dry mustard or 1 teaspoon honey mustard
½ teaspoon celery seed
¼ teaspoon salt or seasoning salt
Chopped fresh dill, cilantro or other fresh herbs (optional)
To hard cook the eggs, place them in a saucepan, cover them with water and bring to a boil; remove the pan from the heat and let them sit for 20-30 minutes. Drain and let sit or run under cool water until they’re cool enough to handle, then peel and cut them in half lengthwise.
Transfer the yolks to a medium bowl and mash with a fork. Add mayonnaise until you have a spreadable consistency. Mix in the remaining ingredients, keeping some of the fresh herbs aside to sprinkle on top, and spoon the mixture into the whites. Sprinkle with fresh herbs.