The Perfect Deviled Eggs

By Kathleen

Deviled Eggs

A quintessential picnic favorite, many a Memorial Day BBQ won’t be complete tomorrow without deviled eggs. And no, there’ll be none of that “Yellow Pocket Angel Eggs” around here. If you’re weaponizing your vagina to build a “quiverful” Army of Christ, you’re clearly rough enough around the edges to handle the word Devil.

Paul’s uncle Randy makes family famous deviled eggs which Paul tried for the first time this spring. Now he’s hooked. To get him his fix, I tried making deviled eggs for the first time. I nixed the classic sweet pickle relish flavor because I find it cloying and disgusting. Instead, I relied on a spicy, savory flavor profile that helped make the claylike blandness of cold egg yolk pop.

They’re a great appetizer that can be made ahead of time up to two days. Bring these to your picnic or pool party tomorrow, or like those of us at home with bronchitis, eat them on your couch between sips of tea. Either way, they’re sure to make your day feel more like a celebration.

The Perfect Deviled Eggs

  • Servings: 4
  • Difficulty: medium
  • Print

A spicy, savory take on a classic party favorite.


  • 8 hard boiled eggs
  • 4 1/2 tbs Mayo
  • 1 capful Worcestershire
  • 1/2 tsp ground mustard
  • 1/2 tsp paprika
  • 1/4 tsp garlic powder
  • Dash onion salt
  • Healthy pinch cayenne
  • 5-6 shakes Tabasco
  • Salt and black pepper to taste


  1. Boil 8 eggs (adjust measurements slightly if you plan to make a complete dozen. Since we’re only 2 people, and we’re not remaking Cool Hand Luke, we decided to forego the dozen). I followed this method for boiling and peeling the eggs.
  2. Once cooled and peeled, slice each egg in half lengthwise and use a small spoon to scoop out the yolk. Save the egg whites in a closed container.
  3. Using a fork or food processor, blend together all remaining ingredients until the yolk mixture is smooth. The food processor will make the mixture very runny and smooth. For a slightly thicker yolk, use a fork.
  4. Put yolk mixture into piping bag and fill in the egg whites. Feel free to get as artistic as your skill level warrants. For me, wielding a Ziploc bag with a hole cut in the bottom, this was not very.
  5. Sprinkle with paprika; chives wouldn’t go amiss either.

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