Deviled Eggs

By Home cook Sharmini Jayawardena

10th March 2024

Next up on my Hors D’oeuvre Selection is deviled eggs. This tasty bite can be traced to Ancient Rome, making a comeback in recent times in the United States.

American chefs made Mayonnaise and mustard a must have addition in deviled eggs as we know them today,  I’m sure A Book Of Hors D’oeuvre by Lucy G. Allen must carry this Hors D’oeuvre within this august volume on the subject.

A classic deviled egg recipe appears here.


6 hard boiled eggs
Mustard (I used English mustard)
Chili sauce (Optional)
Sea salt

To Garnish

Bits of celery and tomato
Or chopped chives
Sprinkling of paprika powder


1.To make hard boiled eggs, first boil water in a pan for 12 minutes. Then, wash the eggs and carefully add them to the boiled water and boil the eggs for 10 minutes. Remove into a bowl of cold water and let them cool for 5 minutes. Remove and peel.

2.Cut the eggs in half lengthwise.

3.Remove the yolks into a bowl. 

4.Add adequate amounts of all the other ingredients mentioned above and mix well.

5.Now, fill the hollowed egg whites with mounds of the egg yolk mixture.

6.Cover and place in refrigerator to meld the flavours.

7.Garnish with garnishes given above. Mine are garnished with chopped green onions and paprika powder.

8.Your deviled eggs are ready to serve.

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