USA- Deviled Eggs Recipe

Deviled Eggs

Summertime picnics are a perfect place to try this recipe for deviled eggs, the American version. Luckily, there are only a few ingredients, and the recipe is very simple. And, they look very pretty on a serving dish. For a more refined look, you can use a piping bag to pipe the yolk mixture. However, I am usually trying to minimise the preparation time so I just spoon it in and sprinkle with paprika.

There are many variations of the recipe for deviled eggs (spelled devilled in the UK). If you don’t have shallots, you can use onion, but preferably the sweeter kind. Otherwise, the onion flavour could be overpowering. Some people use yoghurt instead of mayonnaise. However, I opted for the light mayonnaise to be a little bit healthier. Finally, for the garnish you can use paprika, chives, parsley or whatever else you would like to sprinkle on top for the final touch!

Fresh eggs
Fresh eggs
Mayonnaise, I use the light one
Mayonnaise, I use the light


8 large eggs
1/3 cup light mayonnaise
1 tablespoon Dijon (French) mustard
1 teaspoon white wine vinegar
1 tablespoon finely minced shallot
1/4 teaspoon hot sauce, such as Tabasco
Salt and ground pepper, to taste
Paprika, for sprinkling


First, place eggs in a medium saucepan; add cold water to cover by 1 inch. Next, bring water to a rolling boil and boil for about 8 minutes. Turn off the heat and leave the eggs in the hot water for 5 more minutes. Drain, and run eggs under cold water. Then leave sitting in cold water while you prepare the other ingredients.

In a medium mixing bowl, add mayonnaise, mustard, vinegar, shallot, and hot sauce. Mix well with a wire whisk.

Then, peel eggs by tapping them gently to crack the shell on all sides. Next, roll the eggs back and forth to loosen the shell, but do not push hard. Halve the peeled eggs lengthwise. Remove yolks into the mayonnaise mixture. Add salt and pepper to taste, then whisk until smooth.Set the whites aside in a serving dish for deviled eggs or a dish with sides (they are very slippery).

Finally, use a pastry piping bag to fill the whites with yolk mixture. Store in the refrigerator for up to one day. Sprinkle with paprika just before serving.

Egg filling
Egg filling ingredients
Egg filling
Egg filling

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