Deviled Eggs

2017-12-06T02:38:18+00:00 December 6th, 2017|

Deviled eggs are popular all over the world (even though they have different names in different places), which makes sense because they are delicious. These make an excellent hors-d’oeuvre for parties because they are easy to eat with one hand, don’t make a mess and, as I said, are delicious. Make up a batch of these for your next party, or just to have on a weeknight!


  • 12 eggs
  • 2 teaspoons Dijon mustard
  • 1/3 cup mayonnaise
  • 1 Tbsp minced shallot or onion
  • 1/4 teaspoon Tabasco sauce
  • Salt and pepper
  • Paprika


  1. Fill up a large saucepan half-way with cold water and gently add the eggs. Cover the eggs with at least an inch of water, preferably two inches. Bring the water to a rolling boil. Cover, and remove from heat. Let sit covered for 10-12 minutes. Drain hot water from pan and run cold water over the eggs. Let sit in the cool water a few minutes.
  2. Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter.
  3. Using a fork, mash up the yolks and add mustard, mayonnaise, onion, Tabasco, and a sprinkling of salt and pepper. Add more mayonnaise as necessary to get the creamy consistency you want.
  4. Pipe through a piping bag (star tip) or simply use a spoon to put the egg yolk mixture into the egg white halves. Sprinkle with paprika.

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