Wednesday, December 14, 2011


And why do I really mean that?  Because I can attest with certainty that after this recipe you will never touch another one.  I am really being modest here. J I have learned my Mother’s way of making deviled eggs and they were always fantastic.  But like every curious George in the kitchen I tried to add my own signature to this delicious, devilish appetizer and I think I have achieved the ultimate taste teaser of all times.  Don’t believe me?  Ask my family and friends.  They don’t even want to come over unless I promise to make them.  I will give you the secret, but don’t tell anyone.  I am giving you the 8 eggs version here, which will make 16 halves but you can upgrade this at any time with adding more of my secret ingredients. In my house I usually make it from 14 eggs (28 halves) and it’s all gone in matter of minutes.
Try them and let me know if the little devils stole your soul forever! :)

Eva, the diva, the Devil’s Eggvocate :):):)


1.     8 eggs – hard boiled (for 15 minutes), then cooled off under running cold water, peeled and cut in half length wise.  Scoop out the yolks in a mixing bowl and mash them with a potato masher.
2.     2 Tbs. of sour cream
3.     1 Tbs. of mayonnaise (make your own, pretty, please)
4.     1 Tbs. scallion greens – chopped
5.     2 Tbs. of freshly chopped parsley
6.     Salt or Vegeta (1 tsp.), freshly ground black pepper and a dash of sweet paprika


7.     4 Tbs. of mayonnaise
8.     2 Tbs. of sour cream
9.     1 Tbs. of lemon juice
10.  1 Tbs. of scallion greens or chives – chopped
11.  3 Tbs. of warm water
12.  1 tsp. of garlic salt or Vegeta, a dash of sweet paprika and a couple of rounds of freshly ground black pepper
13.  freshly chopped parsley scallion greens for sprinkles around the plate for decoration
14.  parsley leaves to decorate or use your own imagination
15.  Golden red paprika paste to decorate with ( in a small Ziploc bag pour the paprika paste in one of the corners, squeeze it down and cut a small opening on the bottom corner with a sharp scissor and let your imagination unfold)

Hard boil the eggs in salted water (the shell separates easily from the egg when peeled) for about 15-20 minutes.  Drain them and let them sit in the sink under pouring cold water to cool.  Peel them gently so you don’t damage the egg’s surface.  Cut the eggs in half, length wise.  Scoop out the yolks in a mixing bowl, mash them with a fork or potato masher and add the sour cream, mayonnaise, scallion greens and parsley with all the condiments from above.  Mix them well until creamy but it shouldn’t be runny.

Now it’s time to make your special sauce mix in which the little devils will play.

In a separate mixing bowl add the mayonnaise, sour cream, lemon juice, scallion greens and the water with the condiments.  Mix it all well and pour it on your serving plate.  This is the best time to sprinkle the sides of your plate with freshly chopped parsley to give it a nice decorating touch.
Fill the egg halves with the yolk mixture, topping them nicely so no egg white is showing and place them in rows next to each other on your serving plate in the sauce mixture.
Now it’s time for the fun part in decorating your little devils.
I have given you a few examples for Xmas tree, smiley faces, and smoking devils but you can go wild here and have fun with it.
Smiley faces and Christmas tree ideas.

Smoking little dudes.

When all done, cover it with foil and refrigerate it until you’re ready to serve them.

EGESZSEGEDRE!                                                           BON APPETITE!

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