A Practical Guide to Curse-Free Crafting

The BEST Deviled Eggs

Joselyn HughesComment

I LOVE deviled eggs. Adore them. Cherish them.

So, forgive me for only taking a picture of the final product, but I get so excited about them that I started making these for the Superbowl and didn't stop until I was done. 

I don't know how some recipes only call for 6 eggs, when I can put those down in mere seconds. I always make the full dozen. And when you introduce these tasty guys to a party, they'll be gone quicker than you can say "DAMN, THESE ARE GOOD."

So make sure to eat some of them at home BEFORE you go to the party, or you'll miss out.

Did I mention I'm in love with deviled eggs?


12 eggs
1/2 cup + 1 tablespoon mayonnaise
2 teaspoons white vinegar
2-3 teaspoons ground Dijon mustard
1/4 teaspoon salt
Fresh ground black pepper

  1. Boil your eggs by putting them in a pan with cold water, reaching a boil, then covering the pan with a lid and letting them sit for about 12 minutes.
  2.  Carefully pour out the boiling water in your sink and cover the eggs with cold water until they're cooled off.  
  3. Shake the eggs in the pan with the water to break up the shells.
  4. Peel the shells off the eggs.
  5. Slice the eggs in half lengthwise, removing the yolks, placing them into a food processor.
  6.  Add the mustard, mayo, vinegar, salt, and pepper to the food processor and pulse until it's all well mixed.
  7. Put the combined yolk mixture into a plastic sandwich bag and squeeze all the air out. Then cut off a bottom corner of the bag, making a small hole.
  8. Pipe the yolk mixture into the egg halves
  9. Top the eggs with Sriracha and
  10. GET TO EATIN'!