This simple recipe for classic deviled eggs is the perfect party snack! With a hit of hot sauce and a little dijon mustard, this is one of my all-time favourite recipes!

Deviled Eggs

Originally posted in April 2010, I figured this post needed a photo upgrade. And really, over the years I’ve changed this simple Deviled Egg recipe and needed to share! Now I like to add some hot sauce, minced shallot, and a sprinkle of green onion to the mix – it is fabulous!

Deviled Eggs

We officially moved out of our Montreal apartment on Friday. We said goodbye to our things as they left in the moving truck, went for a quick lunch, packed our car, and headed for Ontario (where our friends and family live). The feeling we had pulling out of our little driveway was one of excitement, wonder, and love with a pinch of fear mixed in. After driving maybe 4-6 minutes, I was waiting at a stop light to turn right and some random man smashed into my bumper. Seriously, like, 5 minutes after we left our house. The mood quickly turned from one of happiness to one of annoyance and anger. I hopped out of the car and quickly yelled at the man who hit us “HOW DID THIS HAPPEN? Seriously, please explain how this even occurred.” He simply responded with “The light turned green, and so I went”. He must have been texting but looking back, we’ll laugh and say “remember when we were doing the biggest move of our entire lives and 5 minutes after leaving our apartment we got rear-ended?” Ha!

Deviled Eggs

I’ve got just over a week left before the real road trip starts through the United States on our way to British Columbia. We’re ecstatic! And I can’t wait to share everything with you guys! Sending all the hugs! Ever.

Deviled Eggs

Deviled Eggs

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 12 deviled eggs


  • 6 large eggs
  • 3 tbsp mayonnaise
  • 1/2 tbsp minced shallot or red onion
  • 1 tsp dijon mustard
  • 1/4 tsp hot sauce
  • Pinch of salt and fresh cracked pepper
  • Sprinkle of paprika and some sliced green onion (for garnish)


  1. In a medium saucepan, place the eggs and cover them with at least an inch of cold water. Place over high heat and when the water starts to boil, remove from heat and let stand for 12-14 minutes. Drain the hot water from the pan and run cold water over the eggs. Let sit in the cold water for at least 5 minutes.
  2. Gently peel the eggs and cut them in half. Scoop out the hard yolk into a bowl and place the egg whites aside on a pretty tray.
  3. Mash the egg yolk with the mayonnaise, shallot, dijon mustard, hot sauce, and salt and pepper.
  4. Fit a pastry bag (or zippered bag with a hole cut in one corner) with a large star tip. Fill the bag with the yolk mixture. Pipe the whites with the yolk mixture, mounding the filling approximately 1/2 inch above the edge of the whites.
  5. Garnish the eggs with a sprinkle of paprika and some sliced green onion, if desired.

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8 Responses to Deviled Eggs

  1. H. Stewart says:

    Made your devilled eggs and the mustard certainly adds to the flavour. You have a nack for making all your recipes attractive.

  2. Gosh – I hope you and the car are OK. Something similar happened to me about a year ago. An old lady wasn’t paying attention and ran the red light and T-boned my car. Funny how our moods can go from one extreme to another in a short flash. I love deviled eggs but have been too scared to try making it myself – can you just send me yours? 🙂

  3. Deviled eggs are always a favorite in our house! Love these! Also, best of luck on your travels!

  4. Medha says:

    These deviled eggs are gorgeous and perfect for summer cookouts 🙂

  5. Anne says:

    Such perfection! Deviled eggs are the best but you just made them to a whole new standard!

  6. Erika says:

    I love deviled eggs. Seriously, I could eat them everyday. These look so good!

  7. Anna Wright says:

    This recipe came out perfect!! So delicious!! Thanks so much :):) I’ve been wanting a damn good recipe for a very long time and these are wonderful! I am so excited about them .Can’t wait to make them again!

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