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Festive deviled eggs

BT Calgary | posted Thursday, Dec 12th, 2013


  • 1 dozen organic free range eggs
  • Mayonnaise
  • Dijon mustard (good quality)
  • Worcestershire sauce
  • Tabasco
  • Salt
  • Dehydrated onions
  • Paprika
  • Chives



1. Set a timer for 15 minutes; put the eggs in a large pot and cover with warm water. Put the flame on full and bring the eggs to a boil then reduce to a simmer.

2. When the timer goes off, drop the eggs in ice cold water to stop the cooking process. The colder the water, the less chance of black rings forming on the yolks.

3. Peel the eggs once they are completely cool (can do this the night before).

4. “Top and tail” the egg by cutting the tip and base then cut the egg into half and remove the yolks. In another bowl wash the egg whites free of any debris.

5. Crush the yolks with a rubber spatula or use a mixer and break up until powdery in consistency.

6. Add the mayo, Worcestershire, Tabasco, salt and Dijon and whisk together until smooth with no lumps. Add to a piping bag (day before is fine).

7. Stand the egg whites up on a serving plate. Ten minutes before serving, pipe the yolk mixture into the eggs.

8. Sprinkle with chives, dried onion and paprika.

Courtesy Chef Ryan O’Flynn, Laurier Lounge Laurier Lounge’s Website