Deviled Eggs

One of our favorite things to eat are Penny's deviled eggs.  Those that know how I cook, know that this special treat fits perfectly into my cooking style.  It wasn't until I took to researching them that I found out that there are 100's of Deviled Egg recipes!  So, I've culled them and have provided a few of our more favorite recipes below.

Every deviled egg recipe starts out with some hard-cooked eggs.  Once you have the cooked eggs, most recipes are exactly similar...with minor variations to accommodate one flavor theme or another.  When you find recipes 'in the wild' they're designed for all manner of quantities of eggs.  I have made all recipes based upon 12-eggs--since that's how eggs are typically sold!  If you don't, can't or won't make that many (or more), you'll need to adjust the quantities to accommodate your needs.



  1. Prepare hard-cooked eggs as outlined here.
  2. Cut peeled eggs in half length-wise and place yolks in a mixing bowl, set the whites aside.  Mash the yolks with the back of a fork and add the other ingredients as well as the salt and pepper to taste.
  3. Spoon or pipe the filling back into egg white.
  4. Apply garnish as desired.
  5. Cover and refrigerate at least one hour before serving.

This is the basic deviled egg recipe that we've come to love.  However, there are endless variations; some of which have been added below.

Durbin Inn style:

Cajun style:

Buffalo Deviled Eggs:

Blue Cheese Deviled Eggs:

Caper Deviled Eggs:

Curry Deviled Eggs:

Spinach Deviled Eggs:

Horseradish Deviled Eggs:

Parmesan Deviled Eggs:

No Mayo Deviled Eggs:

Ultimate Deviled Eggs:

Wasabi Deviled Eggs:

Watercress Deviled Eggs: