Deviled Eggs

Deviled Eggs is an all-time favourite appetiser that can be served any time of day, all year-round. It’s also one of the easiest and most economical appetisers you will ever make! The only ingredients needed are eggs, mayonnaise, mustard, a little salt and pepper and some paprika or cayenne pepper to add a little sprinkle of colour and flavour. These delicious cold protein-filled appetisers are soft and creamy, and are perfect for holidays, parties and other events or for snacking any time



  • 6 eggs
  • ¼ cup mayonnaise
  • 1 teaspoon mustard
  • paprika or cayenne (for garnish & added flavour)
  • salt & pepper


Place eggs in a medium saucepan and cover with cold water (water line should be about 1 inch above eggs). Heat on high just until water begins to boil, then turn off heat and cover saucepan. Allow to sit for 20 minutes, then remove eggs with a spoon and place in a bowl of ice water. Allow eggs to cool, then peel off shells.

Using a sharp knife, slice eggs in half lengthwise. One at a time, holding eggs on shortest width, gently squeeze out yolks into a bowl (if yolks don’t fall out easily, simply remove with a spoon).

Add mayonnaise and mustard to yolks and beat with an electric hand-held mixer (may also be smashed with a fork). Season yolk mixture with salt and pepper to taste. If you prefer a decorative look, place yolk mixture in a pastry bag using a tip with a rounded star-type shape and squeeze out mixture in a circular pattern into hallowed cooked egg white halves. Alternatively, you can simply spoon the yolk mixture into the egg white halves, giving them a more casual look.

Lightly sprinkle each deviled egg with your choice of paprika or cayenne pepper. (Paprika adds mild flavor, while cayenne pepper adds a mild and delightful hint of spice!)

Serve cold. Store in an air-tight container in refrigerator.

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