Devilish Deviled Eggs

I actually was not on the deviled eggs bandwagon until I met my now-husband. He loves them, and they are his go-to party food for pot lucks and the like. They are remarkably easy, once you get the technique down, but if you do a nice presentation they can look pretty fancy.

While there are a few options for how to get the filling neatly into the egg halves, I’ll recommend my husband’s method. It’s easy and it’s worked for us for years: spoon the finished filling into a plastic zipper bag. Cut a small hole in the corner and squeeze over the egg halves. It will give you a nice even tube of the filling to work with.

This recipe is from a book simply called Deviled Eggs by Debbie Moose. Yes, and entire recipe book devoted to this delightful food. I’ve picked a relatively easy recipe, but if you’re feeling daring there are certainly more adventurous options out there.

“Cousin Judy’s” Deviled Eggs

6 hard-cooked eggs, peeled, cut in half, and yolks mashed into a bowl
2 tablespoons mayonnaise
2 teaspoons yellow mustard
2 teaspoons Worcestershire sauce
¾ teaspoon Old Bay seasoning
1 teaspoon distilled white or cider vinegar
¼ teaspoon black pepper
Salt to taste
Paprika for garnish

Combine the thoroughly mashed yolks with the mayonnaise and mustard. Stir in the Worcestershire, Old Bay, vinegar and pepper. Taste and add salt if needed.

Fill the whites evenly with the mixture and garnish each egg half with a sprinkle of paprika

5 replies on “Devilish Deviled Eggs”

My newfound deviled egg love is using about 1 tsp. of Baconnaise. It gives them a lovely, yet not overpowering, smokey flavor. And I always use the very dark, stone ground mustards and just a wee bit of horseradish. The a few dribbles of sweet pickle juice. You get smokey, spicey, sweet, and tangy all in one little bite.

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