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July 2000 Issue
Deviled Eggs
by Philip R. Gantt
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Welcome to Seasoned Cooking and to Phil's International Flair!

Deviled Eggs are great! These decorative and delicious appetizers can be served for nearly any occasion. They are an excellent introduction to a holiday dinner. These may be prepared ahead of time and chilled until ready to serve. They can be used as an appetizer to a holiday meal, prepared for an outdoor picnic, or served as a snack for the kids. I know my kids sure like them! My grandmother used to prepare these often, usually when we had guests, but often during the course of a normal week as well. As a kid, I always liked them in my lunchbox. Try them and enjoy!

The recipe presented this month is from my yet to be published cookbook, Phil's Family and Friends Cookbook. Feel free to email me at with your comments and requests.

Now, on to the recipe!

Deviled Eggs
  • 1 dozen eggs
  • ¼ cup mayonnaise
  • 1 Tbls. mustard
  • ¼ Tsp. Worcestershire sauce
  • Salt and pepper to taste
  • 4 Tbls. pickle relish
  • Paprika
First, you must boil the eggs. I find it best to let the eggs rest in a pot, covered with water, until they reach water temperature before boiling. Half an hour of soaking should be adequate. This way you minimize the temperature shock and the egg shells are less likely to crack during boiling.
Once the eggs have soaked for a while, put them on a burner at medium heat and bring them to a boil. Let the eggs boil for about 30 minutes before turning off the heat. Then, drain and let the eggs cool for about 15 minutes before rinsing them with cool water and draining again. Remove the eggs from the pot and allow them to cool until they are easy to handle without getting burned.

Now, shell each of the eggs. I find it easiest to slightly crack the rounded blunt end of the egg first, then crack the side lightly on a cutting board and roll the egg so that the circumference is fractured. Now, by peeling the blunt end off, the remainder of the shell should practically fall off with very little effort. It may take a little picking on some eggs to get the entire shell off, depending on how fresh the eggs are. Older eggs seem to boil better than very fresh eggs.

Now slice each egg in half lengthwise and remove the yolks. Place the whites in a serving dish for later filling. With a fork or hand mixer, blend the egg yolks in a mixing bowl with the mayonnaise, mustard, Worcestershire sauce, relish, salt and pepper. When smooth, spoon about 1 teaspoon of this mixture into each half egg white. Top with a sprinkle of paprika and they are ready to serve. You may prepare these ahead of time and keep them in the refrigerator to prevent spoilage. Cover with plastic wrap to prevent drying out.


  • Yields: 6 servings
  • Preparation Time: 60 minutes

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