Deviled eggs

Servings: 4

Four ways to peel a hard boiled egg.

  1. Cooling the eggs completely before attempting to peel them,
  2. Using the curvature of a spoon to peel the eggs with ease,
  3. Gently rolling and smashing the egg shell completely before peeling it away
  4. Lastly running cold water over the egg to help separate the egg shell from the egg white while your peeling it,

Serves 12 (12 egg halves)


  • Add 6 eggs to cold water in a large pot. The water should cover the eggs completely.
  • Bring the eggs to a simmer, which should take about 5 minutes.
  • Simmer the eggs for 10 minutes.
  • Then remove the eggs from the water and allow them to cool.
  • Peel the eggs using your favorite technique or try mine, which is peeling under cold running water.
  • When all of the eggs are peeled, cut them in half.
  • Add all of the yolks into a mixing bowl and add the champagne vinegar, mayonnaise, Dijon mustard, salt and pepper to the egg yolks.
  • Whip the egg yolks with a whisk and season them with salt and pepper.
  • Add the egg yolk mixture to a piping bag or a Ziplock bag.
  • Cut the end of the bag and pipe the yolk into the egg white hole.
  • Garnish the egg with the basil leaf and make sure to cover any unsightly areas of the white with the leaf.
  • Lightly sprinkle the chili powder over the eggs.
  • Serve.

*Here is one more trick to keeping clean up easy. Place a paper towel in the sink and peel the shells into or onto the paper towel.


  • 6 eggs
  • 3 tablespoons good mayonnaise
  • 2 ½ teaspoons champagne vinegar
  • ½ teaspoon country Dijon mustard
  • 12 baby basil leaves
  • ½ teaspoon chili powder or paprika
  • Salt and pepper to taste