Devilish Deviled Eggs

Devilish Deviled Eggs

4 - 6 people
15 min.
5 min.
This classic gets an update with the unique flavors of our spicy Devil's Mustard.

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Ingredients and Method


  • 6 eggs
  • ¼ cup mayonaise
  • 1 tsp. White Balsamic Vinegar
  • 1 tsp. Devil’s Mustard
  • 1/8 tsp. salt
  • 1 Sliced red chili ring for garnish


  1. Place eggs in a single layer in a saucepan and cover with enough salted water that there's 1 inch of water above the eggs.
  2. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 2 minutes.
  3. Remove from heat and leave covered for 10 minutes, then rinse under cold water continuously for 1 minute.
  4. Crack eggshells and carefully peel under cool running water.
  5. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter.
  6. Mash the yolks into a fine crumble using a fork.
  7. Add mayonnaise, vinegar, Devil's Mustard and salt, mix well.
  8. Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Place chili ring on top and serve.