Now that you have made hard boiled eggs way back in Lesson Two: HARD BOILED EGGS, you’re ready for DEVILED EGGS. This is a classic and simple appetizer from the 50’s that I think with the addition of the Cholula Hot Sauce has a bit of a zing that elevates it up to the twenty first century.


6 Hard Boiled Jumbo Eggs

3 Tablespoons Mayo

1 teaspoon Mustard 

1 teaspoon Frank’s Red Hot or Cholula Hot Sauce

1 teaspoon white vinegar

Paprika for garnish

Pitch of white pepper

Whostersire Sauce in pace of vinegar (optional)

Relish (optional)


Slice the eggs in half lengthwise, removing yolks to a medium bowl and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, hot sauce, and pepper, and mix well using a fork until creamy. Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. To get fancy: use a large star tip and a pastry bag to pipe the yolk mixture back into each egg, filling yolk holes completely. Dust tops with paprika. Refrigerate and serve chilled.

Note: For a real fare, add fresh chopped chives or scallion to the top before refrigerating. 

2 thoughts on “DEVILED EGGS”

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