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Monday, April 1, 2013

[Deviled Eggs] Cold Appetizer Perfect for Spring Treat

Did you have any egg dish for the Easter dinner/luncheon? IMHO, or in my humble opinion, there should be one (or more) egg dish(es) for an Easter meal, to make it more festive. It has been my personal thought, but it seems lots of people think the same. :) 

According to Wikipedia, the oldest Deviled egg recipe can be found in Ancient Rome.  The first deviled egg must be made as soon as a bird egg was cooked for the first time. There are many different international, especially European recipes and names for deviled egg such as oeuf mimosa in France, gevuld ei ("stuffed egg") in Netherlands and fyllda ägg ("stuffed eggs")  in Sweden. 

As there is no need to heat up before serving, it's a great dish for potlucks and parties. You might already know that "to devil" means "to season highly"(reference: Merriam-Webster). To be considered deviled, a food has to be seasoned with something like Dijon mustard, hot sauce, cayenne pepper or chopped hot peppers. (reference: Wiki Answers). As my boiled eggs are seasoned with Dijon mustard, they sure are well deviled! :)

Here goes the recipe.
(adapted/modified from Food Network

6 eggs
1/4 cup mayonnaise
2 teaspoons white vinegar
2 teaspoons Dijon mustard
1/8 teaspoon salt
Freshly ground black pepper
Smoked Spanish paprika


1. Pierce eggs with an egg piercer or a needle. You may skip this step, but piercing eggs prevents the shell from cracking and the yolk from turning green while boiling. I recommend it.

2. Place eggs in the cold water and boil for 12-13 minutes. Remove from the heat and cool  eggs under cold water running. Peel egg shells carefully under running water. Dry eggs with kitchen towel.

3. Cut the eggs in half lengthwise.

4. Remove yolks.

5. Mash the yolks into fine crumble using a fork. 

6. Add mayonnaise, vinegar, Dijon mustard, salt, and pepper, and mix well.

7. You can fill egg whites  in two ways. Spoon egg yolk mixture into the egg white halves. 

Or make a cuff with the piping bag and then spoon the yolk filling inside. 

Then, pipe the mixture into the centre of each egg.

8. Sprinkle with paprika and serve.

They are not only easy to make, but also deliciously appetizing.

Enjoy deviled eggs in Spring. :)

By the way, I thought Spring was just around the corner as most piled snow was gone! Hélas, it only was my hope. It snowed again this afternoon :( It looked more like a joke of the April fools day. We are still waiting for Spring here in Ottawa.

Deviled Eggs


  1. As an egg lover, this recipe looks delicious. The word 'devil' on the Easter, followed by the April fool's day seems ironic. I always wondered why it was called 'deviled' egg, but now I know:)

    1. Hi Julia,
      I am a true egg lover, too :D
      This is so easy, but very tasty appetizer, for sure.
      Yeah, deviled egg is nothing to do with a devil. :)
      Have a nice day.