American Deviled Eggs

The Vegetarian's Guide To The World

Forking Off

American Deviled Eggs



(Makes 8 egg halves, increse as necessary)


  • 4 Eggs
  • 1 Tbsp Mayonnaise
  • 1 Tsp Black Pepper
  • 1 Tsp Yellow Mustard Powder
  • 1 Clove of Finely diced garlic
  • 1 Tsp Paprika

Bit of a random choice of all the American dishes I could have picked to do as my first representing the continent, but these have sentimental value. My first Christmas living in Asia everyone bought a dish along to share for dinner and my American bestie Rachel did these - which are absolutely gorgeous and probably the fanciest-looking thing you can make on a camp stove. Of course I had to find out why they're called 'deviled' eggs, turns out it's just because its a very old recipe and in the 18th Century 'deviled ' meant spicy or zesty. I'll admit I'm a little disappointed that there's no direct link to the devil's 'eggs', maybe I should invent my own origins story and spread it around until it becomes truth...


1. Hard-boil your eggs; wait till the water's really bubbling

away in the pan and then pop your eggs in for about 8

minutes. You don't want any runniness at all for this dish,

but you also don't want to turn them into little rubbery



2. While they're cooking dice your garlic up tiny and when

the eggs are done let them sit in some cold water for a bit

to cool down before you peel them.


3. Slice the eggs length-wise and carefully remove the

yolk halves into a bowl. Mix them up with the other

ingredients (except the paprika) until you have a nice, even

yellow paste.


4. Using 2 teaspoons, spoon the mixture back into the holes

in the egg whites. Sprinkle with paprika to garnish and

serve on a bed of lettuce.