Slice the eggs in half. Scoop out the yolks and set the whites aside. In a small bowl, mash the yolks with a potato masher. Add the vinegar, mustard powder and 7 spice powder. Beat with a fork until smooth. Spoon the yolk mixture into the whites. Sprinkle with additional 7 spice powder to garnish. Refrigerate leftovers up to 3 days.
*I boil them in a little “butter warmer” but any small pan will do; if they have too much room they knock into each other and crack.
Growing up, I ate a fair amount of deviled eggs. My mom was a master lunch packer and packed my lunch all through school. She would create lunches that were made up of small amounts of many different foods: dip and celery, tuna salad and crackers, pickles, cheese, homemade baked goods, shrimp salad and occasionally, deviled eggs. She would stick the two halves together so the yolk didn’t smear and place it into a perfectly sized Tupperware container. She’d make one for herself and one for me as my picky brother and father were not interested. I work from home so I eat a lot of solo homemade lunches. Following my mom’s lead I make micro batches of deviled eggs for a snack, just 2 or three eggs at a time, once every other month or so.
Making a small batch of deviled eggs only takes a few minutes and a tiny amount of effort. If you are making a big batch you can use a blender or food processor to get a super silky textured yolk. That doesn’t really work for a small batch of eggs unless you have a very small mini chopper or food processor and then there is some yolk loss. After some experimenting, I worked out a technique that yields smooth yolks even in very small batches. I place the yolks into a very small bowl then smush them with a potato masher until they look fluffy and grainy. Then I add the wet ingredients (and spices if using) and beat the mixture against the side of the bowl with a fork until smooth. Of course you can double or even triple the recipe but three just right for a couple of lunches.