Epicurean Deviled Eggs

Epicurean Deviled Eggs

17 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    1 h 20 m
John Glover
Recipe by  John Glover

“Very rich and creamy deviled eggs.”

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Adjust Servings

Original recipe yields 12 eggs



  1. Place eggs in a large pot of cool water. Bring water to a boil. Let water boil for 10 to 15 minutes.
  2. Plunge the eggs in cold water. When eggs are cool enough, remove their shells and cut them in half lengthwise to remove the yolk. Place the yolks in a medium-size mixing bowl and mash them well.
  3. Mix mustard, Worcestershire sauce, hot sauce, celery salt, and softened butter into the mixing bowl with the yolks. Blend mixture until smooth. Scoop mixture into the hollowed portion of the eggs. Refrigerate one hour and serve.

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Reviews (17)

Rate This Recipe


I was very disappointed with this recipe. Far from "melting in your mouth," these eggs were like eating cold lumps of egg yolk-flavored butter. Everyone tried one, and then politely refused to eat the rest. We'll stick with the more traditional recipes for this one.



I tried. I really did. I'll stick to my old stand-by of Mayo, Dijon, onion powder, salt and pepper with a slice of olive.



I did make a few changes as suggested by other reviewers. Substitution of 1/2c Best Foods Mayonniase for the butter. I was out of mustard powder and substituted 2 tsps Dijon then I added 1/2 tsp of white vinegar. The results were excellent and I had more than enough filling for the nine eggs that I needed for my egg plate. I garnished with paprika and Voila!

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Amount Per Serving (12 total)

  • Calories
  • 143 cal
  • 7%
  • Fat
  • 12.8 g
  • 20%
  • Carbs
  • 0.7 g
  • < 1%
  • Protein
  • 6.5 g
  • 13%
  • Cholesterol
  • 232 mg
  • 77%
  • Sodium
  • 163 mg
  • 7%

Based on a 2,000 calorie diet



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