Everyone seems to have their favorite variations on this old classic; I like deviled eggs that bite back a little, and it's easy to control the degree of bite by varying the amounts of onion, vinegar and mustard (my preference is Inglehoff stone-ground mustard). Also feel free to get creative with additional seasoning of your choice—a close friend of mine likes to add curry powder, and I've heard some Worcestershire or a dash of hot sauce works too.


These amounts are starting points only. Vary them freely to your taste.

  • 6 peeled hardboiled eggs
  • 3 tbs. mustard
  • 1 tbs. malt or wine vinegar
  • 1 tbs. very finely minced onion or onion powder
  • mayonnaise
  • paprika


Slice the eggs in half lengthwise and remove the yolks. Combine the yolks with malt vinegar, onion and mustard; add enough mayo to make a stiff yet creamy mixture. Spoon mixture into egg whites and sprinkle with paprika.


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