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Deviled Eggs

Deviled Eggs

This is the last dish I’m posting from the baby shower.  I love Deviled Eggs, so it was hard for me not to eat them all before my guests arrived.  You can do many variations for the filling, but I used just a basic combination of the cooked yolk, light mayo, dijon mustard, a little Tabasco sauce and paprika sprinkled on top.  I’m not going to post measurements as it’s really up to your own tastes.  I’ve heard of others adding a splash of vinegar for an extra bite.  Even though I love them as is, I might try that next time just to change things up!

So, here’s the “recipe” in a flash:  Hard boil your eggs, peel them and cut in half length-wise. Remove egg yolks and smash them in a small bowl.  Mix in the mayo, mustard and Tabasco sauce (or whatever seasonings you choose).  Use either a pastry bag with a wide tip or a ziplock bag to pipe the filling into the eggs. Sprinkle with paprika.

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  1. Anonymous says:

    Even better than vinegar is worcestershire sauce.

  2. we use Old Bay instead of paprika for an extra bite

    Great pic!

  3. When I made deviled eggs for the first time I felt all grown up.


  4. My dh says that it isn’t really a deviled egg if is doesn’t have paprika on it! ha!

  5. You can’t go wrong with deviled eggs. They are so good!

  6. Would you know where I can buy a tray like this for deviled eggs?
    I am in Sydney, Australia.

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