Deviled Eggs



Deviled Eggs


  • 12 Large free range 6-minute boiled eggs
  • 1/4 cup Mayonnaise
  • 2 tablespoons Greek Yogurt
  • 3 teaspoons Yellow American mustard
  • 1 teaspoon Hot English mustard
  • 2 teaspoons Bread and butter pickle juice
  • 1/2 teaspoon Sugar
  • 1/8 teaspoon Salt
  • 1/8 teaspoon Pepper
  • 2 glugs Crystal Hot Sauce or Tabasco sauce
  • Paprika for sprinkling


  • Peel eggs and set aside.
  • Slice eggs in half lengthwise. 
  • Remove yolks and transfer to a medium-sized bowl. 
  • Add mayo, yogurt, mustards, pickle juice, sugar, salt, pepper, and hot sauce. Use a fork to mash well.
  • Spoon filling into each egg white.  Sprinkle with paprika and serve. 


I like to serve my Deviled Eggs with a few slices of pickles.
A few hot, and a few sweet. I find it makes a great small plate or a starter to any great meal or alongside a cocktail.

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  1. Andrea Covelli says:

    These recipes are amazing from an amazing woman!

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