Deviled Eggs

I have to confess – I am actually quite picky about the texture of eggs. I can only eat them if prepared and seasoned in a specific manner, so the fact that I am offering an egg recipe for you today is pretty ironic.


I started making deviled eggs for my husband a few years ago. They are one of his favorites, and while they are a little time consuming, they’re pretty easy to make. I soon discovered that I really liked the taste and texture of the egg yolk mixture! I know that the whites are healthy too, so I started saving any broken whites, and blending them with the remaining yolk salad. I’d save this and I have it on a piece of toast, with bacon and romaine, and in the summers, a slice of fresh tomato. It’s truly delicious, with its spicy, zesty, tangy flavor. It feels like a light meal, but usually holds me over until lunch time easily.

Your first step is to boil your eggs until they are fully-cooked inside. In my years of raising chickens, I have noticed there is a big difference in how long a fresh egg from a backyard chicken needs to be boiled, as opposed to eggs from the store. I wrote all about how to properly boil a fresh egg, for anyone who needs a well-tested method!

Quick Tip: Let the prepared egg halves dry on a clean cloth or paper towel while you prepare the filling. This will help reduce the moisture on your platter/plate later.

My recipe for deviled eggs is zesty, tangy, and a little spicy. I’ve toned down the heat of the egg salad now that our toddler is eating them too, but my husband adds a few drops of sriracha for the missing spice.



Deviled Eggs



(6-8) hard boiled eggs

1/4 cup mayonnaise

1-2 tablespoons spicy brown mustard

2 tablespoons diced red onion

1 tablespoon dill relish (I feel the dill is very important for this recipe, but I also don’t like sweet relish. If you do, then go ahead and use sweet relish, but be aware you will lose some of the intended zest, and will pick up the sweetness from the relish instead. So if you can find a dill relish, or use your own homemade, it will turn out all the better!)

1 teaspoon garlic powder

1  teaspoon salt

1 teaspoon black pepper

1 teaspoon sriracha


Mix all ingredients together well. I mix mine by hand, but for a very smooth filling, you can process the ingredients in your blender or food processor. It’s all up to your preference.

Add the mixture to a piping bag – If you don’t have a piping bag, you can make one by filling a disposable plastic bag with your filling, seal, and then cut off a small piece of one corner. Ta-Da! You can also just spoon the mixture into the eggs if you prefer, piping the filling in just makes for better presentation, but doesn’t effect the final product.


Chill & serve!


Featured at the Homestead Bloggers Network


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