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  • Writer's pictureMarissa Bialecki

Recipe: Deviled Eggs

Updated: Dec 23, 2018

Growing up, there were a few foods I held out on.

There was a period of time when mustard was a four letter word; dijon converted me one fateful day. When I was 12, I slurped down a single, solitary oyster and was so repulsed by the texture that I didn't eat another one until a decade later; these days I've been known to consume three dozen in one sitting. Tuna salad got the side eye for who knows how long; nowadays if I’ve got a hangover, a tuna melt with white American cheese on an English muffin is the only cure. None of these food aversions were entirely irrational, but by a certain age, they had gotten ridiculous.

And so it was the same way with deviled eggs. Memories of chalky hardboiled yolks had their grip on me. And like all the other aforementioned foods, it got to a point where I was done giving the classic picnic snack my stubborn cold shoulder. Seeing a platter of them rolled out at my coworker's pool party last summer prompted me to shelve my skepticism and finally try a deviled egg.

And true to form, I loved them. I scarfed them down with zero hesitation and was instantly hooked. So more than a year later, it was time to come up with my own recipe. Give them a try and let me know what you think of the recipe in the comments.

Marissa's Deviled Eggs Recipe

Serves 4-6


6 hardboiled eggs, halved and yolks set aside

2 tablespoons mayonnaise

1 ¼ teaspoon Dijon mustard

½ teaspoon white wine vinegar

½ teaspoon fresh lemon juice

1/2 tablespoon minced shallots

1/2 tablespoon finely chopped chives, plus extra for garnish

Kosher salt and pepper to taste (white pepper is optional for presentation's sake, if you'd prefer)


1. Place eggs in a large saucepan and fill with water until eggs are completely submerged.

2. Bring to a boil over high heat. Once the water has reached a boil, remove from heat, cover and let sit for 10 minutes.

3. Run the eggs under cold water; proceed to peel the eggs. Slice the eggs in half and carefully scoop out the hardboiled yolks. Refrigerate the cooked egg whites.

4. In a medium-sized mixing bowl, combine egg yolks, mayonnaise, mustard, white wine vinegar and lemon juice. Gently whisk together until the egg yolk mixture is completely smooth and free of lumps (back of a spoon and a fork work well here).

5. Fold in chopped chives and shallots. Add salt and pepper.

6. Transfer the egg yolk mixture to a Ziploc bag or a piping bag and refrigerate for 30 minutes so the mixture firms up to make for easier piping into the egg white halves.

7. Cut the tip off of the piping/Ziploc bag and pipe into the egg white halves.

8. Serve and enjoy.



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