Bedeviled Eggs

deviled-eggs Nothing big here, just good old deviled eggs. I’m not sure if deviled eggs are an American phenomenon or not, but I know that at least among the common people (most of us) it tends to be a staple at almost any holiday gathering.

I guess that is because it’s fairly benign–no big taste surprises. Kids like them as much as adults. Sure you can find your weird recipes with truffles and sardines I am sure, but most of us has some basic expectation when you bite.

I prefer my devils normal.

So this is how I do them. As I said, no surprises here, but I do have some ideas about cooking and peeling the eggs, so read on anyway!


  • 1 Dozen eggs, cooked and peeled
  • 2 tbsp finely minced cornichons
  • 2 tsp grated onion
  • 2-3 tbsp mayonnaise (Hellman’s preferred)
  • 1 tsp Dijon mustard
  • salt and pepper
  • 1 tsp hot pepper sauce of your choice
  • paprika for garnish
  • 2 tbsp fresh chopped chives (optional and fresh only)


  1. Cooking the eggs: place the eggs in a pan of water to cover. Place on stove and bring to a boil. When it has hit a rolling boil, turn off the heat, cover the eggs and let sit until water is tepid.
  2. Peeling the eggs: Once water is tepid, pour off the water, put the lid back on and shake the pan violently cracking all the eggs thoroughly. Cover with water and let sit for an hour or so.  This usually works pretty good to loosen the shells. But if you still have trouble do the following. One end or the other has a pocket of liquid. Crack this if not done by the shaking process. For some reason this seems to loosen the shell. It wets that membrane and lets it slide off.
  3. Once shelled, slice each egg long ways and remove the yolk.
  4. Place yolks in a bowl and mash with a fork.
  5. Add all the other ingredients–start with 2 tablespoons of mayo and then add more if it is still too dry. You want your yolk mixture to be firm enough to stand up nicely in the white.
  6. Once mixed, you can spoon back into the egg whites (about a tsp each), or pipe with a pastry bag or a plastic bag with the corner cut off.
  7. Sprinkle with paprika and chives.

SERVES: 6-12

NOTES: Some folks prefer no pickles. Some prefer no hot sauce. Some don’t like the onion either. Deviled eggs are horrid to plate unless you invest in a plate with indentions for them. If you don’t want to do that, then line your serving platter with a suitable cotton napkin ( I mean a real one–preferably not white). This will hold the little darlings in place and they won’t slide around.


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