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Deviled Eggs Recipe

I’ve made deviled eggs for years but never got around to actually creating a real recipe for them.  Last time I made these was for my friend Brooke Ashley B‘s house party in July.  She hosted an old school Kid ‘n Play style “parents are out of town” house party. It was at her parents’ large lovely home on the West Bank, just over the river from New Orleans.

I’d also like to note that this is really just a guideline and some steps to making deviled eggs.  You can use so many different spices and flavors in deviled eggs, it’s amazing.  That’s one of the reasons I like them so much – their versatility.  Do you have a favorite deviled egg preparation?  Tell us about it in the comments section.  Always looking for great new ideas for this tasty treat!

Deviled Eggs


  • If you don’t have a stand mixer, you can easily mix these by hand.  Just takes a little more elbow grease and it’s a little more challenging to get a fluffy, light mixture.
  • If you let the finished deviled eggs rest in the fridge for a couple of hours, they will taste even better than right after you make them.
  • These are best if eaten day of or at the latest, the next day.
  • Other ingredients that make very tasty deviled eggs:  paprika, dried dill, hot sauce, finely chopped dill pickles, sweet or dill relish, pimentos, olives and chives.
Yield: 36 deviled eggs

Deviled Eggs Recipe


  • 18 eggs
  • 3 quarts water, room temperature
  • 1 tray of ice cubes (for cooling the eggs once they are done)

For Filling:

  • 18 boiled egg yolks
  • 2/3 cup mayo, preferably Blue Plate
  • 1 tablespoon Dijon mustard, preferably Whole Foods 365
  • 1/4 teaspoon cumin powder
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon chipotle chili powder
  • 1/2 teaspoon Sriracha sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Slap Ya Mama seasoning
  • 1/2 cup thinly sliced green onions
  • Garnish:  1/2 teaspoon extra chipotle chili powder for dusting


  1. Place eggs and water in a gallon size pot and turn the burner heat up to high.  Once the water comes near boiling, set a timer for 10 minutes.
  2. While the eggs are cooking, measure all other ingredients and add to the bowl of a stand mixer.  Use a regular mixing bowl if you don’t have a stand mixer.
  3. When the 10 minutes are up, shut off the heat and rinse the eggs in cool water until all of the hot water is out of the pot.
  4. Once you have the pot filled with cooler water, add the ice to further chill the eggs. This will stop the cooking process and prevent your eggs from overcooking.
  5. Gently peel the eggs, rinse them and lay them out to dry as you peel the remaining eggs.
  6. Once done with the peeling, cut each egg in half length-wise and pop the yolks into the mixing bowl.
  7. Once you have all of the yolks removed and in the mixing bowl, line up the egg white halves on a platter for serving.
  8. After all the yolks are in the mixing bowl, use the paddle attachment and whip up the egg yolk mixture really well.  This may take 2-3 minutes.  Be sure to stop the mixer periodically and scrape down the sides into the bowl.  If you are doing this by hand, I recommend using a whisk to help aerate the mixture.
  9. Once well mixed, place the yolk mixture into a piping bag with a star tip. If you don’t have a  piping bag or a star tip, place the mixture in a quart ziploc-type bag and snip one of the corners off with a pair of scissors.
  10. Proceed to fill each egg with approximately one tablespoon of the mixture.
  11. To finish, sprinkle each egg half with a little chipotle powder.
  12. If not using the eggs immediately, stick the platter in the fridge until ready to serve (eggs are extremely perishable).

Prep:45 min

Total:45 min

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