Sunday, April 15, 2012

Classic Devilled Eggs

It's been a social week for me and one of the fun events was a party for the Giants opener. I'm not a huge baseball fan but I enjoy the women who were coming to the party and as it turned out I had a good time watching our 'local' team win their first game of the season. While our group in the north bay was experiencing periods of sun followed by showers followed by clouds and more rain, the Giants fans were bathed in sunlight and a cool breeze.

A party like this deserves hot dogs, which we had, but also a nice pot luck array of dishes. I brought devilled eggs and discovered in the morning that I didn't have a recipe, nor had I blogged about this egg dish in all the years I've been blogging. Who knew? Fortunately I was able to adapt my Mom's recipe. She uses a dressing called Durkee's but I've never seen it in the stores here. I substituted in mustard, salt and pepper and a touch of cider vinegar for it. A dash of cayenne give a hint of heat (but add more if you are feeling really devilish) and paprika on top is traditional and pretty.

Devilled Eggs - Classic

Makes 12 halves, but can be doubled easily

6 hard-cooked eggs, peeled and cut lengthwise
2 tablespoons Light Mayonnaise
2 tablespoons plain yogurt
2 teaspoons Dijon prepared mustard
¼ teaspoon cider vinegar
¼ teaspoon salt
¼ teaspoon ground black pepper
dash ground cayenne pepper or more to taste
Paprika for garnish, and/or chopped parsley to garnish

Hard boil the eggs and cool. Remove eggshells.

Cut each egg in half. Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add mayonnaise, yogurt, mustard, vinegar, salt and pepper, cayenne and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.


  1. I've left my Easter eggs in the fridge for a week so that they'll age enough to be peeled and sliced properly - yummy!

  2. Next Sister Down12:26 PM

    I couldn't find Durkee's either, when I went to make deviled eggs for Christmas Eve. I used mayonnaise, mustard, and lemon juice, but I couldn't get the flavor quite right, so I kept adding more of each ingredient until I had something that tasted okay but was too soupy. On top of the eggs being a bear to peel (even after I'd left the boiled eggs in the fridge for a few days), so they were far from smooth and shiny, these were the worst-looking deviled eggs ever. They tasted pretty good. They were just hard to eat without dripping filling all over oneself. Next year, I'll try your recipe if I can't find some Durkee's in the meantime.