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National Deviled Egg Day

Chef Patrick McCready from Baur’s Restaurant & Listening Lounge shows Kim how to make deviled eggs.
Baur’s Restaurant & Listening Lounge Deviled egg recipe yields 20 halves
10 each large cage free eggs
1 cup lemon aioli
Salt and pepper to taste
Celery salt to taste
1 shake of Tabasco
1/2 pinch of paprika
Place eggs in a pot with cold water enough to have twice as much water than egg.
Bring to a boil. Once boiling turn off heat and and cover with lid for 10 minutes.
Once ten minutes has passed pour out 2/3 of water and fill pot with ice and let cool
about 15 minutes. Once eggs are cooled then peel your eggs. When eggs are peeled
cut them in half lengthwise and remove egg yolks to a mixing bowl. Sieve your egg
yolks or smash them with a fork. Then add remaining ingredients to bowl and mix
well.