Margarita's International Recipes


Deviled Eggs

I don't like eggs so I'd never been very curious about deviled eggs, however I had noticed that Mike would order one whenever we'd visit a favorite sandwich shop in Napa so I offered to make them when I came across a recipe for them in an African American cookbook. Mike, of course, was enthusiastic about my doing so. The recipe proved to be very simple and, once I actually learned how to boil eggs (my first attempts were not very successful and resulted in broken and half-cooked eggs), easy. It was, however, not very good, it tasted too much of mustard for one. Mike ate them all, but he suggested that I get a new recipe and make him some more :).

deviled eggs

Deviled Eggs


  • 4 eggs
  • 1 1/2 tbsp. mayonnaise
  • 1/2 tbsp. Dijon mustard
  • 2 dashes hot sauce
  • salt and pepper to taste
  • Paprika to garnish.

    Boil the eggs until hard, 5 or 6 minutes. Cool and remove the shells. Slice each egg in two. Remove the yolk. In a small bowl, mix the yolk with the mayo, mustard, hot sauce and salt and pepper. Fill the cavity in each egg white with the mixture. Put in a serving dish, cover with plastic wrap and refrigerate for an hour. Sprinkle paprika and serve.

    Adapted from The Welcome Table

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