Deviled Eggs

Deviled eggs weren’t something I grew up with. We had hard-boiled eggs, soft-boiled eggs, scrambled eggs, fried eggs, but never deviled eggs.

Truth be told, I don’t even like the yolks in hard-boiled eggs.

The first time I bit into one of these lovely lovely things was actually last year. Neil’s now ex-boss invited us over for Easter and one of the other employees had made some. After eating fifteen of them, I decided I really was missing out by not having these as a part of my diet.


So now, here’s my version of deviled eggs. I’m sure you could add many other things to them, and I have, but I’m pretty fond of this recipe. Totally basic and un-frilly. Enjoy!

Zahra’s Deviled Eggs

5 eggs
3-4 tbsp ranch (or mayonnaise I suppose)
1 tsp dijon mustard, more to taste
salt and pepper to taste
paprika for garnish


1. Hard-boil your eggs. The easiest way to do this is to fill a pot with water and a tablespoon of vinegar. The vinegar helps keep everything contained in the egg in the unfortunate event that your egg cracks. Set all your eggs into the pot gently and place the pot over the stove and turn on the heat to medium-high. Let the water come to a boil for about a minute, and then turn off the heat. Let the eggs sit in the hot water for about 15 minutes. Trust me, you’ll have perfectly hard-boiled eggs every time!


2. Let your eggs cool and then peel them. Isn’t that fun?


look how shiny and bald they become!


3. With a sharp knife, split your eggs right down the middle.


4. Scoop out the yolks with a spoon and pop ’em into another bowl.


and of course, set the whites onto a plate until you’re ready to fill ’em.


5. Crumble the yolks with a fork and start adding the ranch or mayonnaise. Then, add the dash of mustard and season to taste with salt and pepper.


6. You can then pour the filling into a little Ziploc baggy and snip off the tip to use in filling the whites. Or, you could use a spoon. No one will tell.


Oh me oh my. They get incredibly creamy and fabulous.


I took a bite out of one before I had a chance to garnish them with paprika.


Try not to be like me. Garnish away for the bestest flavor!

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2 Responses to “Deviled Eggs”

  1. VM says:

    I used ur recipe in a “Mehmooni” once .. it paid off big time 🙂 For the filling I used what Arabs call “Za’atar” ( .. Thanks so much for sharing your passion with us.


  2. ati says:

    wow that is delicious <3 thanks for sharing

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