Deviled Eggs

​Directions:

1. Fill large pot with water completely covering the eggs. Bring to a rolling boil then turn heat off. Let eggs continue to cook for 20 - 25 min. Carefully drain water and refill pot with cold water. Let eggs sit another 10 min.
2. Gently peel eggs (I find it easier to peel under cold, running water) and slice in half.
3. Removed egg yolks into a large bowl and sit whites aside.
4. Add mayo, mustard, cream cheese, lemon zest, jalapenos and salt/pepper to bowl and mash/mix with a fork.
5. Cut a small tip off corner of sandwich baggie and add mixture to bag.
6. Squeeze small amounts of mixture into egg whites.
7. Top eggs with paprika, crushed french onions and parsley.
8. Keep refrigerated until ready to serve.