Sinfully Good Deviled Eggs

This is how I make deviled eggs, with a few tricks to expedite the process without sacrificing any of the taste factor and actually improving presentation a little, if you care about that sort of thing.

deviled eggs

Deviled eggs are delicious and pretty versatile in terms of what you can add to the yolk mixture and garnishes to make things interesting. However, the idea of peeling a bunch of hard boiled eggs does not exactly get me bubbling over with enthusiasm.  You can make the egg peeling process easier by quickly removing the eggs from boiling water and letting them sit a few minutes in an ice bath.  This is called “shocking” and it causes the egg white to contract, loosening the membrane from the shell.  If you’re very concerned about having blemish free egg surfaces, I’d recommend buying white eggs as opposed to brown because the shells are usually thinner and easier to deal with.

This recipe calls for a food processor to blend the egg yolks.  This method yields lighter, fluffier filling with a smooth, even consistency.  I am not a big kitchen appliance person, I prefer to use basic utensils whenever possible, but in this case I think it does make a difference.


I also find that piping the egg yolks onto egg whites is much speedier and produces better looking results than messing with spoons.  Pictured above is my method for getting the yolk mixture from the food processor into the bag.  Just take a pint size zip bag and fold it over a coffee mug, positioning one corner of the bag in the middle.  Then dump the yolk mix in, twist the bag shut and snip the end off and pipe away. It’s actually kind of fun as opposed to the messy sticky spoon vs yolk battle alternative.


Yes that’s a bloody mary in the background.  Deviled eggs + bloody mary = match made in heaven.



Sinfully Good Deviled Eggs

Serves 3-4
Prep time 15 minutes
Cook time 15 minutes
Total time 30 minutes


  • 6 eggs
  • 3 tablespoons mayo
  • 1 teaspoon white vinegar
  • 1 teaspoon yellow mustard
  • salt & pepper to taste
  • paprika (for garnish)


  • hot sauce to taste (I use about 3 shakes)


1. Fill a medium-large size pot with water. Put eggs in water and heat stove to medium-high. Once boiling, set timer for 8 minutes. Prepare an ice bath for eggs. After 8 minutes, move eggs to ice bath to stop the cooking process. Leave in bath for at least 2 minutes.
2. Remove shells. Cut eggs in half and add yolks to food processor. Add all remaining ingredients except for paprika. Blend until smooth.
3. Put egg yolk mix in a zip bag, twist top and cut corner then pipe yolks onto egg whites. Sprinkle with paprika and add any extra garnishes.


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