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Perfect Deviled Eggs

Perfect Deviled Eggs

Deviled Eggs

Rochelle Ramos shares with us the secret of making perfect deviled eggs.
By Rochelle Ramos

Deviled Eggs

I have quite a few good ways to prepare eggs, especially since moving to Portugal, but one I always go back to are deviled eggs. I learned the art of a good deviled egg when I was young, probably around the age of ten. It took me a lot longer to learn the art of how to boil the perfect egg.

Deviled Eggs
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The secret of the perfect deviled egg.
Recipe Type: Side
Serves: 6
  • 12 hard boiled eggs, shells removed
  • 3 tablespoons mayonnaise
  • 2 tablespoons pickle juice
  • 2 teaspoons mustard
  • salt & pepper to taste
  1. Slice 11 eggs in half length wise, using a small spoon, release the yolk from the white and set the unbroken white on to a plate. Put the yolk in a bowl. Repeat with the rest.
  2. Take 1 egg (preferably one that isn't as nice as the rest) and place in the yolk bowl. With the back of a fork, mash together the yolks and the egg. Add in mayo, pickle juice, and mustard. Season to taste and mix well.
For toppings, I often use paprika, black pepper, or chopped herbs. Other good toppings are chopped pickles, olives, crumbled bacon, chopped chillies for heat, or even anchovies.
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