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Deviled Eggs with a Kick


  • 1 dozen eggs

  • 2 teaspoons dijon mustard

  • 1/3 cup mayonnaise

  • 1 Tbsp minced onion

  • 1/4 teaspoon hot sauce

  • Salt and pepper

  • Cayenne


1. Add eggs to boiling water for 17 minutes for 12 large eggs, or 15 minutes for 6 large eggs. Reduce cooking time by a couple minutes if using regular size eggs. Then shock with cold water and to help peel.

2. Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter.

3. Using a fork, mash up the yolks and add mustard, mayonnaise, onion, tabasco, and a sprinkle of salt and pepper. Add more mayonnaise as necessary to get to the creamy consistency you want.

4. Pipe or spoon mixture into egg white halves: Use a spoon to put the egg yolk mixture into the egg white halves. Sprinkle with cayenne.

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