Deviled Eggs

A Kendall Oberto Recipe

Deviled Eggs

I have been making this recipe forever and think I originally got it from Gourmet Magazine. That said, it’s been modified over the years so who knows. I know deviled eggs is an old fashioned and old school dish but whenever I serve them to my young adult crowd I am amazed at how quickly they are gobbled up. Let’s face it, they are just darned good.


  • 10 hard boiled eggs, peeled
  • 2 tbsp dijon mustard
  • 3 tbsp mayonnaise plus more taste
  • 1 tsp white-wine vinegar plus more to taste
  • 1/4 tsp hot sauce
  • 3 tbsp parsley minced or 1 1/2 t dried
  • 1 tbsp drained capers minced
  • 2 tbsp water plus more as needed
  • Paprika or chives or both to garnish


  • Halve the eggs lengthwise, force the yolks through a potato ricer or masher into bowl and stir in mustard, mayo, vinegar, hot sauce, parsley and capers.
    Whisk in water then add mayo or more water and whisk to reach the desired consistency.
    Add salt and pepper to taste.
    Mound or pipe mixture into egg whites. For these football inspired eggs, I spread the yolk mixture evenly across the white, sprinkled with paprika and garnished with chives.
    For a routine party, I fill a ziplock fitted with a star tip and snipped then pipe the filling into egg halves and sprinkle with paprika.
    Don’t get hung up on presentation, they are delicious just spooned in with filling.
    Happy Eating!!


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