Deviled Eggs

Deviled eggs are a traditional party food here on the East Coast and I pretty much haven’t met one I didn’t like.  These little cups of yum pack a protein punch and also satisfy that primal craving for creamy but crunch, salty but sweet.

I first made these for a friend’s b-day party and they were a huge hit. Since then I’ve tweaked this recipe a few times and created what I think is a pretty awesome deviled egg.  Feel free to give this recipe a try – I’d love to hear your feedback!

Deviled egg ingredients are simple pantry fillers, which makes this party food the ultimate quick bring.  The one catch?  You need to use eggs that are about a week old.   Fresh eggs can be used, but trust me, it’s not worth the time or frustration level!  See my blog on how to hard boil eggs for more information on that.

I made this batch for my mom to take to an afternoon party and prepared them in her kitchen.



12 hard boiled eggs
6 slices of bacon
2 tbs. butter, softened
2 tbs. relish
1 tsp. yellow mustard
1/3 c. onion
2/3 c. mayonaise
…and a drumroll for my “secret” ingredient….Tabasco!


The Method

To start, get the bacon and its mess out of the way.  Make sure to fry it very well so it crumbles easily later on 🙂  Lay your bacon strips out on paper towels to cool and drain and get moving on your eggs.


First, peel your eggs.  Unfortunately, I didn’t have forewarning that I was going to be making these eggs, so I had to use fresh.  Warning, the images below are graphic.

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Good thing I realized that I’d have to plan for a few disgraces, so I cooked extra just in case 😉  And for the record, I took that egg (pictured above, right) and threw it into the sink with such force that I’m pretty sure it learned who was boss before it splattered into a mess.

Next, slice those babies and separate the whites and the yolks.  Toss the yolks into a nice big bowl so you can work with them in a bit.  Prepare your serving tray and lay out your whites.   Mom wanted a cool design on the whites, so I used this metal contraption I found in the kitchen drawer.  I won’t lie, I got a kick out of slicing eggs using a tool that Dexter would be proud of.  It also made a nice texture on the egg whites 🙂

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Toss your whites back into the fridge and let them keep cool.  You won’t need them until later.

Add your butter in with the yolks and mash until smooth.  I found another cool tool in mom’s drawer and put it to work!


Add the relish, mustard, mayo, pepper and tabasco.  I don’t measure the pepper, I give the pepper mill some grinds until it looks good, maybe 5 or 6.  Likewise, I don’t measure the Tabasco, either.  This is really to taste and depends on the intended audience.  For a work party I might use two or three splashes, for an afternoon on the boat, probably five or six.  Mix this all into a happy, smooth consistency and pop into the fridge for a few minutes while you work on other flavors.

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Now, back to your bacon.  I personally think it would be a bad experience if one of your eaters took a bite of a deviled egg and came out with a piece of gristle in their mouth. Therefore, you’re only going to use the bacon that’s well done and crumbly. The best way to do this is to hold the cooked bacon in your hand over the cutting board and squeeze.  Well-done bacon will crumble and fall but the fatty pieces will remain in your hand.  You can then sneak these into your mouth before anyone in the house sees you doing it and you’re forced to share.

Run your knife through the bacon and make sure the chop is fairly fine. Ditto with the onions.  Toss these two into the yolk mixture and mix to blend.

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The best is yet to come.  Wait until we stuff these darlins.

Turn down the top of a gallon-sized ziploc baggie so that you have direct access to the innards of the bag.  Spoon your yolk mixture into the baggie, squeeze out the air in the bag and seal it.  Gently position all of the mixture down into one corner of the baggie, gather the rest of the bag and twist so that you’re using the baggie like a pastry bag.  Set your baggie on its top side and clip the corner of the baggie with scissors.  If you have never used this technique before, start by cutting off a small bit of the corner.  You can always cut off more, but the bag is wasted if you clip too much!

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Position your bag over the egg whites and gently squeeze your yolk mixture into each egg cavity.  If you go slow, you can make some pretty designs, or you can use this bag as a functional tool, like me.

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Dust them with Paprika when you’re done.


And that’s it!  When I’m taking them somewhere, I take the egg whites on the serving tray AND the baggie full of yolk stuffing.  When I get to the party, I clip the bag and serve the eggs up fresh.  Takes 30 seconds and makes a big difference in terms of presentation.  Or, if  you’d rather carry the completed tray to the party, poke some toothpicks into the eggs and create a tin foil tent for your eggies.

Good luck and please, leave me some feedback 🙂



2 thoughts on “Deviled Eggs

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