Deviled Eggs

In the south most know how to make deviled eggs, you ate them before you were born. I have been trying to take them to another level.  Cold smoke salmon is a good addition but lets start with the basics.


  • 6 eggs
  • 3 or 4 tablespoons mayonnaise
  • 1 tsp dijon mustard
  • salt n pepper
  • paprika


For perfect eggs I like to use a steamer basket, steam them for 12 minutes (lid on).


Immediately toss into ice water to stop the cooking process.


I did an experiment with old and new eggs, they both peeled easily. The 2 larger (older) eggs were a little under cooked but that’s how I like them.


Pop out the yoke and make your mix with the mayo and mustard, this is the critical part taste and re balance with salt n pepper.


Once your satisfied with the mix use a spoon to fill the eggs. You can pipe it if you want but but I just use a spoon. You can stop at this point or keep going. Normally I hit the top with some paprika and I’m done. Today I used some crushed pork rind and chopped parsley/chives for color and taste. For best results chill for at least 1 hour, enjoy.



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