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  • Arlene

How To Make Deviled Eggs

A simple yet classic ‘party food’ is on the agenda today, Deviled Eggs!

Yield: 12 Devilled Eggs


Eggs - 6 (large)

Mayonnaise - 2 tbsp

Mustard - 1 tbsp

Cream Cheese - 2 tbsp

Cheddar Cheese – ½ cup (finely grated)

Paprika - ¼ tsp

Black Pepper - ¼ tsp

Pepper Sauce - ½ tsp

Salt - to taste

Parsley – 1 tbsp (finely chopped)

Pimento Stuffed Olives - 6

Piping Bag/Plastic Bag/Ziplock Bag – 1


 Place eggs in a medium pot and cover with water.

 Bring to a boil over high heat and let cook for 20 mins.

 Remove eggs from hot water and place under cold running water to cool down.

 Remove the shell from the eggs (as illustrated in the video).

 Once the shells are removed, cut eggs length ways into half.

 Using a small spoon, remove the yolks and place into a bowl.

 Place egg whites on a flat tray or plate.

 Using a fork, crush the egg yolks into a crumbly consistency.

 To the yolk, add mayonnaise, mustard, cream cheese, cheddar cheese, paprika, salt, black pepper, pepper sauce, parsley and mix thoroughly.

 Transfer the mix into a piping bag, ensuring there are no air pockets.

 Cut the tip at a slanted angle.

 Pipe the filling starting in the middle and fill to the top and a little over the edges.

 Garnish with slices of olives.


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