Deviled Eggs | Omega

Deviled eggs are a favorite at barbecues and potlucks. Built on a simple basic recipe, there are nearly an infinite number of variations.Here are some favorites from Omega's executive chef Robert Turner to inspire you, along with tips on how to do a create-your-own deviled egg bar.

6 large eggs
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1/8 teaspoon cayenne pepper
Salt and pepper, to taste

Cover the eggs with an inch of water in a 3-quart pot. Bring water to a boil, boil 30 seconds, and then turn heat off. Cover the pot and let sit for 10 minutes. Remove the eggs from the hot water and plunge them into an ice water bath. Let eggs cool in the bath for at least two minutes. Peel the eggs and cut them in half lengthwise. Carefully remove the yolks and add the mayonnaise, Dijon mustard, and cayenne pepper. Mix with a fork until smooth. Place the mixture in a pastry bag, or a Ziploc bag with a corner snipped off, and squeeze the mixture into the egg white halves.


Truffled: Add 1/2 tablespoon of finely chopped black truffles to the yolk mix. Or add 1/2 tablespoon of truffle oil.

Dressings: Replace the mayo and Dijon mustard with 1/4 cup of your favorite creamy dressing, like Caesar or thousand islands.

Avocado: Add chopped avocado to the mixture. Leave it a bit chunky and spoon the mixture into the whites.

Cheese: Crumble some feta or blue cheese into the mixture.

Smoked Salmon: Top each half of egg with a thin slice of smoked salmon and some finely diced red onion and capers.


Prepare classic deviled eggs, but leave a little room on top when you fill them. Provide small bowls of whatever you think might taste good, including finely chopped truffles, avocados, peppers, cheese, bacon, or nuts and thinly sliced salmon or prosciutto. Use shakers for herbs and spices and let people get creative.



© 2012 Omega Institute for Holistic Studies

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