I’m always on the lookout for a new recipe to try. Many of my recipes I adore, but every once in a while I need to switch it up a little. I’m always thinking “What if I find a BETTER recipe?” I love MY RECIPE for Deviled Eggs. Nothing elaborate, they’re just plain perfection. But I was boiling eggs for a salad, then thought, hmmm, curious to try a different recipe just to see – so…

I found a recipe for Deviled Eggs by Once Upon A Chef (Jenn Segal), who has an amazing food blog full of fabulous recipes. It had a few different ingredients so I gave it a whirl… and WOW, fabulous, as always!

Note, this time I did not mix super well, or put through a fine mesh sieve – I just stirred it up and spooned the mixture into the egg whites. Ina would say they look “organic” haha… I totally meant to blop the egg filling into the bottom corner of a Ziplock, seal and snip an end and pipe the filling into the egg whites. Much prettier and easier!

Here is my sticky note version of the recipe – click the link above to print straight from the Once Upon A Chef website!

📒THE BEST DEVILED EGGS

• 6 hard boiled eggs, peeled and sliced lengthwise* (See directions at end)
• 3 tablespoons mayonnaise (I use Hellman’s)
• 1 1/2 teaspoons white distilled vinegar (or white wine vinegar)
• 1 teaspoon Dijon mustard
• 1/4 teaspoon Worcestershire sauce
• 1/8 teaspoon sugar (I used extra-fine)
• Fresh dill or chives (optional) (I didn’t use this time)
• S & P
• Pinch of cayenne pepper
• Paprika

DIRECTIONS

Place eggs in medium saucepan (higher sides are best), cover with water. Once eggs come to a boil, turn off heat and cover. Set timer for 13 minutes. Empty saucepan of water and fill with cold water, let sit until cool enough to peel.

While the eggs are boiling I mix the mayo, vinegar, dijon, Worcestershire sauce, sugar, S&P and cayenne pepper in a small bowl. In a medium bowl, mash the egg yolks with a fork. Then add the mayo mixture

Set the egg whites that have been sliced in half lengthwise (the longer side) on a plate or a deviled egg container similar to this one… The containers are nice since they have a lid, which makes storing a breeze.

Fill the egg whites with the yolk mixture either with a spoon, or a Ziplock to pipe the filling into the white. The traditional way to finish these off is with a sprinkle of paprika (optional) or a sprig of fresh dill. In the image above, for some reason unknown to me I just filled them using a spoon. Using a storage bag is much more fun and nicer looking, but they taste #OHSOGOOD

Funny story, I forgot about boiling eggs for the salad – I got so excited about trying a new recipe, ha ha. It was worth it!

🍽️ Until next time…