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Deviled Eggs

Deviled eggs are probably one of my favourite things. Truly a guilty pleasure and who could deny this? So creamy and seemingly light, eggs served this way live up to their sinful name!

Since I was a kid, I loved buffets like the Mandarin solely for one thing: deviled eggs. My trips to the salad bar would consist of several eggs piled up on a little white dish, still warm from the dishwasher. If I went back for more, my parents would usually give a disapproving glare and scold me that eating ten deviled eggs was like eating five boiled eggs.

A chunky 10-year old Sylvia couldn’t make that correlation and, unsurprisingly, I still can’t. Trying not to eat a whole batch of #deviledeggs in one day is a challenge even in the present day. They’re just too tempting to resist!

Interestingly, I’m not a huge egg person. I love a yolky poached egg or scramble during brunch outings but otherwise, I could take ’em or leave ’em. But, for whatever reason, deviled eggs seem to hit differently. I’d do anything to bite into their yolky luscious filling any day!

If you’re anything like me—inquisitive as all hell—you’ve probably pondered why deviled eggs have such a naughty name. Why deviled?!

Post egg-stuffing, I decided to do some food research! What I discovered was that variations of these stuffed eggs were being served since the days of Ancient Rome. The cheeky name, however, relates to the zesty zing of spices (i.e., mustard, vinegar, paprika) used to flavour the filling. In the late 1700s “deviled” was often used to describe piquant foods.

A fun lil moniker I’ll admit, but I sort of wish that it had something more to do with how tempting they are to resist! Or maybe something to do with witchcraft. Regardless, I’m not too upset. I’ll keep enjoying them despite their slightly bland origins!

Anyways, this recipe for deviled eggs is anything but complex, yet is loaded with all kinds of punchy flavours. Savoury, smoky, and creamy, it’ll feel like you’re going on a trip to Flavortown, minus Guy Fieri!

The magic in recipes like this is that there’s always a secret ingredient. For me, it’s usually grain mustard. I literally put that sh*t in everything! I like the added texture it gives and the extra pop of zing it can bring to any dish. In this deviled egg recipe, it definitely helps elevate a relatively basic dish. Play it smart and go with the grain—yellow mustard is so last season!

So whether you want an easy and decadent snack or want to show off at your next garden party, deviled eggs are always gonna be a win in my book! Give these bad boys a try today!

. . .

Deviled Eggs

* Makes 12 servings *


  • 6 large eggs

  • 1/4 cup mayonnaise

  • 1 tablespoon grain mustard

  • 1 clove garlic, minced

  • 1/4 teaspoon smoked paprika

  • Pinch of salt and pepper

  • Chives to garnish


  1. In a medium pot, cover eggs with 2 inch of water. When the water begins to boil, remove from heat and let sit for 14 minutes.

  2. Drain the eggs and run under cold water until cool enough to touch. Peel and halve eggs lengthwise.

  3. Remove the yolk centres and put into a mixing bowl. Mash yolks with a fork until smooth. Note: You can run yolks through a sieve if you want optimal smoothness.

  4. Mix in mayonnaise, mustard, garlic, paprika, and salt and pepper.

  5. Use a piping bag or a Ziplock bag with the tip cut off to pipe the yolk mixture into the empty egg whites.

  6. Garnish with a sprinkle of fresh chopped chives and serve!

. . .

Are you a deviled egg fiend like me? Let me know below!


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