Savory Tuesday : Easy deviled eggs

I am one of those people that loves eggs so much that I can’t go a week without having them. Breakfast without eggs is not a real breakfast as far as I am concerned. Not only are eggs delicious they are a good source of protein and amino acids.
This past weekend my mum had a Easter dinner party at home and she told me she served deviled eggs as the appetizer. I remember thinking what a great idea and why hadn’t I made them before? So of course I decided to make deviled eggs and have fallen in love with them.
I love the way mum served her deviled eggs, garnished with curly parsley on a floral platter with a gold trim. See picture above.

12 eggs
1/3 cup mayonnaise
1 tbsp minced shallot
2 tsp dijon mustard (good quality)
1/4 tsp sriracha or hot sauce of your choice
1 strip bacon cooked and finely diced
salt and pepper


  • Start by hard boiling the eggs for about 12 minutes. Once eggs are cooked run them over cold water and keep them in the water for a few minutes to .
  • Peel the eggs, slice them in half and softly remove the egg yolks.
  • Place the yolks, shallot, sriracha, paprika, mustard salt and pepper in a bowl and mash with a fork.
  • Spoon egg mixture into the egg white halves and top with bacon pieces.

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