Go to the Globe and Mail homepage

Jump to main navigationJump to main content

How to make deviled eggs
How to make deviled eggs

Chef Basics

Devilled eggs Add to ...

Devilled eggs make a great appetizer or snack. If you're thinking boring or "old fashioned" then you haven't tried one of these either in a long time - or ever. They are delicious and a great party food to make ahead of time.


6 eggs

1 teaspoon Dijon mustard

3 tablespoons mayonnaise

dash of Tabasco

Pinch of salt and pepper

¼ teapoon white wine vinegar

1 tablespoon shallot chopped fine (optional)

1 teaspoon (or more) cream or milk


Hard boil, peel and cool 6 eggs.

Slice them carefully in half lenthwise, and scoop out the yolk. Set aside the white.

Put the yolks in a bowl and mash them with remaining ingredients. You want this to be a smooth and spreadable texture; add a little cream or milk as necessary to give it a velvety consistency.

Put the yolk mixture back into the egg white halves. (Ideally you could do this with a piping bag, but in a pinch, just grab any sandwich bag, fill it with the yolk mixture and snip the corner.)

Garnish with paprika or fresh herbs of your choice.

Next story




Most popular videos »

More from The Globe and Mail

Most popular