I hadn’t made this “oldie but goodie” recipe in a long time. I noticed they’ve been making a big come back recently so I made them as a party appetizer last week.
I was pleasantly surprised how quickly they disappeared so I’ll be making them more often.
The serving dish in the photo is an antique – retro deviled eggs crystal plate that I bought at a tag sale many years ago which I love.
If you’re lucky enough maybe you’ll find one of your own at an antique shop or tag sale because I don’t think they sell them at stores anymore.
The word “devil” originally referred to the combination of spices, including mustard, with which the eggs are seasoned.
You may serve these as an appetizer, or a main dish. Serve them cold. Enjoy!
1/2 cup of mayonnaise
1 teaspoon Dijon mustard
1/4 teaspoon of salt
1/4 teaspoon of pepper
1/2 teaspoon of Piri Piri or any hot sauce (optional)
Paprika for garnish
Place the eggs in a medium sauce pan and cover them with water. Boil them for 10 minutes and let them sit for a few minutes in pan.
Drain the eggs and add enough cold water to cover the eggs. Let sit for about 5 minutes to cool.
Gently tap the eggs cracking the shell all around the egg. This will make it easy to peel.
Slice the eggs length wise and place on a serving dish.
Remove the yolks and place them in a small bowl. Mix in all the ingredients instead of the paprika until incorporated. Taste and add more seasoning if desired.
Scoop about a half tablespoon of the yolk mixture into the sliced egg whites.
Garnish with paprika. Enjoy!