Retro Deviled Eggs

What you need: measuring spoons/cups, medium size pot, cutting board, chef’s knife, pastry bag with large opening star tip, food processor

Serves: 6 as an hors d’oeuvre 

  • 6 large eggs
  • 3 tbs mayonnaise
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tsp paprika
  • 1 1/2 tbs dijon mustard
  • 1 tsp Worcestershire sauce
  • 1/2 tsp Colemans English Mustard
  • 1/2 tsp Tabasco sauce
  • salad greens

Hard boil the eggs and let cool (see my egg cooking guide under Get the Moxie). Peel and slice in half. Take the yolk out of each egg and place in the mini food processor. Add in the Worcestershire sauce, dijon mustard, Colemans mustard, Tabasco, mayonnaise, salt and pepper. Pulse until smooth.Place mixture in a pastry bag with a large star tip and pipe into the center of the egg.

Deviled Eggs Image 1

To Serve:  Place some greens (I like baby arugula) on a platter. This will help keep the eggs from rolling around on the plate. Place the eggs on top of the greens and sprinkle with paprika.

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