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6 hard-cooked, shelled large eggs
1/8 teaspoon ground white pepper
1/4 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
1 tablespoon white vinegar
1/3 cup mayonnaise


1. Cut eggs in half lengthwise, removing yolks while being careful not to break whites. For fancier eggs, use a waffle or crinkle cut vegetable cutter.

2. Place yolks in a small bowl, chopping finely with a fork. Add remaining ingredients and mix with a fork until smooth and fluffy. An alternative is to process ingredients in a food processor and blend until smooth.

3. Place spoonfuls of eggs into white halves. Alternatively, place egg-yolk mixture in a pastry bag with a number 5 star tip. Squeeze mixture into halved egg whites.

4. If not serving immediately, refrigerate. Devilled eggs may be made up to six hours before serving. For best storage, place in baking pans covered with plastic wrap making sure the wrap does not touch the tops of the eggs.


1. Radish Pinwheels: Take 4 small trimmed red radushes and cut them into 1/8 inch slices, quartering each slice. Arrange 8 quarters on top of each egg in the shape of a pinwheel. For added decoration, place parsley in the center of each pinwheel.

2. Cream-Cheese Rose: When making egg yolk mixture, add 2 oz. softened cream cheese and 1 teaspoon of milk. Place mixture into a pastry bag fitted with a number -104 rose tip. Press out cream cheese mixture into a conical shape. and then make 3 overlapping petals around the cone to form the bud of a rose. Then holding bag at 45-degree angle, place 4 small petals slightly turning out from the bud center. Garnish with a single celery leaf.

3. Carrot Flowers: Using a 1/4-inch flower shaped hors d’oevre cutter, cut 12 thin carrot slices into flowers. Cut the top of a green onion into 1-inch lengths and then cut the individual lengths into fringed slivers. Place at least two carrot flowers on top of devilled eggs and garnish each with a green onion sliver to make the stem.

4. Lox and Dill: After filling egg whites with deviled egg mixture, palace about a 1/4 teaspoon of chopped or diced lox on top of each egg. Garnish lightly with fresh dill sprigs.

5. Cucumber and Red Caviar: Take 12 thin slices of unpeeled cucumber and halve them. In each filled egg, wedge two halves to either side of the egg forming a boat. Fill center of the boat with approximately 1/4 teaspoon of red caviar of your choice.