Deviled Eggs

1 doz. Eggs, boiled, cooled, de-shelled
1/2 cup Mayonnaise
1 Tbsp prepared Mustard (English Style)
1 Tbsp Chives, chopped finely
1 tsp fresh Dill, chopped finely
1/4 tsp Salt
1/2 tsp ground White Pepper

Paprika for garnish


  • Carefully slice the Eggs in half lengthwise.
  • Place Yolks in a Medium size bowl as you go.
  • Smash the Yolks until completely crumbled.
  • Add all the ingredients except Paprika, and combine well.
  • Fill the Egg Whites with the Yolk Mixture. You can do this three ways: 1. Spoon the mixture into the Eggs; 2. Pour yolk mixture into a large freezer bag, snip the bottom corner, and pipe the Egg mixture into the Eggs; 3. Use a piping bag to do method 2.
  • Garnish by sprinkling Paprika on top. You may also choose to add some Chive pieces on top.

NOTES: When cooking the eggs, just as they begin to boil, remove them from the heat and let the residual heat continue to cook the eggs. When removing the shells, crack the eggs on the counter, and place in an ice-bath before peeling. The ice water will continue to stop the cooking of the egg, as well as help remove the shell-membrane from the Eggs. If one of the eggs gets damaged (cracked while cooking, breaks while peeling or slicing), chop it finely in a small bowl and add to the Yolk mixture. You can serve the eggs in a Deviled Egg container, but if you don’t have one, you can use a tray and place rice, beans, or split peas. This will help prevent the Eggs from falling over, also you can use the color of the bed to accentuate any themes (red for Christmas, brown for Thanksgiving, green for Spring, etc).


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One CommentLeave a comment

  1. If you add a splash of Worcestershire and a tablespoon of horseradish, it will give these a little kick. (If you like little kicks 🙂

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