Eggs deviled or stuffed eggs

deviled eggs

deviled eggs

It’s the second time I’ve made these deviled eggs in less than two weeks. We love them and they make not only great appetizers but I dared serve them as amuse bouche* fingerfood! It’s a standard recipe. You’ll find it all over the place on the web but I got the quantities for this particular one from Simply Recipes. I used less tabasco and yellow mustard. Don’t forget to wash the eggs with plenty of cold water right after they are done so they will peel nicely.


  • 12 eggs eggs
  • 2 teaspoons mustard
  • 1/3 cup mayonnaise
  • 1 tablespoon spring onions, minced
  • 1/8 teaspoon tabasco or a tiny pinch of cayenne
  • Salt and pepper
  • Paprika

How to make: Boil the eggs. Here’s my favorite method. Use eggs that are at room temperature. Arrange them at the bottom of a pan. You can, optionally, line the bottom of the pan with a towel. Add enough water to completely cover them. Bring the water to a gentle boil and boil for 1-2 minutes. Turn off the heat and keep them covered for 12-14 minutes. Then rinse them well with cold water until they feel cold to the touch.

Peel the eggs. Carefully, cut them in half.  I keep a cup with hot water  next to me and use it to dip the knife if it has stuck pieces of yolk. Gently remove the yolks and put them in a bowl. Use a fork to mash them well. Combine the yolks with the rest of the ingredients except for the paprika. Fill the egg-halves with a generous teaspoon of the mixture. Sprinkle with paprika and serve.

*Amuse bouche is a French term that literally means “mouth amuser”. I serve it before we sit at the table while waiting for all the guests to arrive. It should be small enough to be eaten in one or two bites.

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