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 "kick" by varying the amounts of onion, malt vinegar and mustard. Also feel free to get creative with additional seasoning of your choice—a close friend of mine likes to add curry powder.


  • 6 peeled hardboiled eggs
  • ~2 tbs. very finely minced yellow onion or onion powder
  • ~2 tbs. malt vinegar
  • ~2 tbs. stone-ground mustard
  • 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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