Deviled Eggs

2016-03-28 12.12.42RECIPE #210, DAY #275

ORIGINAL RECIPE: Just a typical deviled egg recipe from experience, along with the addition of my secret ingredient.*

TIMING: 30 minutes, including some cooling time

DIFFICULTY: Almost easy

TOOLS: A food processor would be ideal, as well as a piping bag with a fun tip. Kitchen tweezers wouldn’t hurt

COOK TYPE: Stovetop, boiling

HEALTH: I believe in the whole egg (even though eggs make me nauseous). Yes, yolks have cholesterol and all that, but they also have a concentration of vitamins and nutrients, which is why they are so colorful. You should eat egg yolks and not be afraid, as long as you have an otherwise healthy diet full of fiber and veggies and whatnot.

If you are looking for less cholesterol in your festive meal, you could omit the mayonnaise (which is where the real problem is here) and substitute avocado instead. You could also use a Greek yogurt instead of the mayo, but you might need something (like a spoon of sugar and mustard powder instead of mustard and vinegar) to balance the tartness.

EXPERIENCE: We had the wierdest of Easters. Sure, we still celebrated the risen Savior with no less than eight church services, but–in the middle of showing and selling our house–we sort of had to throw together Easter baskets and let my step-dad handle lunch for only a few of us, on the fly. Therefore, literally the only thing I made for Easter dinner were these deviled eggs. (My step-dad managed the photographed tuna macaroni salad as well as a smorgasbord of sandwich fixings, olives, and pickles.)

Then again, dyed eggs, cracked and deviled, can hold down the day rather nicely.


  1. Place 12 eggs in a pan of cold water to cover. Bring to a gentle boil, then remove from heat and cover with a lid. Set timer for 20 minutes.
  2. Drain eggs and cool. If it’s Easter, dye the eggs and keep them in the fridge, removing them only for Easter egg hunts and games of Cracks. Peel them and proceed.
  3. Cut the eggs in half the long way and carefully remove the yolks into a small mixing bowl or a food processor. (You should have completely hard-boiled eggs.) Arrange the white halves on your serving platter.
  4. Mash or process the yolks, then add 1/2 cup mayonnaise, 2 tablespoons yellow mustard, 1 tablespoon prepared horseradish, 2 tablespoons minced dill, 1 tablespoon minced chive, 2 teaspoons rice wine vinegar, and salt and white pepper to taste.
  5. Spoon your yolk mixture into a piping bag (or a zipper top bag with the corner cut off). Pipe neatly into the whites and top with a sprig of dill, a couple chives, a sprig of parsley, or a cute micro-green. Keep refrigerated and loosely covered until serving.


Serve with an Easter or springtime feast, including honeyed ham or lamb with mint sauce, pickled pearl onions, roasted beets, minted peas, carrot mimosas, carrot cake, and a number of other festive treats.

*Recipe has been changed from the original.


One Comment Add yours

  1. silviamagda says:

    It looks really delicious 🙂


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