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Deviled Eggs, Two Ways

April 17, 2011

Last week on Top Chef Masters, Christina Hendricks of Mad Men (awesome show, by the way) presented the chefs with a ’60s inspired challenge.  The goal of the challenge was to modernize blah and out-dated dishes from that era.  These dishes included all the classics– duck a l’orange, chicken ala king, deviled eggs, oysters rockefellar, beef stroganoff, beef wellington, veal oscar, coq au vin, ambrosia,  grasshopper pie, and bread pudding.  A few of the chefs produced plates I’d like to try, such as John’s oysters rockefellar or Floyd’s ambrosia (this dish is near and dear to my heart as my grandma makes something very similar). In the end, Mary Sue claimed victory with her modernized deviled egg dish.

After the show, I mentioned to Eric how much I love deviled eggs.  To my surprise, he said that he’s never eaten them.  What? NEVER HAD DEVILED EGGS? I had to fix this problem.

So, here’s my own little deviled egg challenge: Make one batch of the traditional deviled eggs that I grew up eating and another batch with a modern twist.

Traditional Deviled Eggs


  • Sriracha, mustard, mayo, cayenne pepper, paprika, deviled eggs6 hard boiled eggs
  • 2 Tbs mayonnaise
  • 1 tsp yellow mustard
  • 1 tsp sweet pickle relish
  • Salt and pepper
  • Paprika (or cayenne pepper) for garnish


  1. Boil eggs for 8-10 minutes.
  2. Remove from heat and run cold water over eggs.  You can add the eggs to a bowl of ice water to help them cool faster (I find that this makes peeling easier as well).
  3. Peel and cut each egg in half.  Scoop the yolks out into a bowl.
  4. Mix the yolks with the mayonnaise, mustard, and relish until smooth.  Salt and pepper mixture to taste.
  5. Arrange the egg white “shells” onto a serving platter or large plate and spoon the yolk mixture back into the egg white.
  6. Sprinkle with paprika (or cayenne) and serve!

Asian Devils


  • 6 hard boiled eggs
  • 2 Tbs mayonnaise
  • 1 tsp dijon mustard
  • ½ tsp sriracha
  • ½ tsp wasabi paste
  • 1 Tbs finely chopped cilantro
  • 1 tsp fresh lime juice
  • Lime zest for garnish


  1. Follow steps 1-3 in the traditional preparation.
  2. Mix yolks with the mayonnaise, dijon, sriracha, wasabi, lime juice, and cilantro until smooth.
  3. Arrange the egg white “shells” onto a serving platter or large plate and spoon the yolk mixture back into the egg white.
  4. Sprinkle with lime zest and serve!

And the verdict? Eric liked my Asian Devils the best!

2 Comments leave one →
  1. Laura MacDougall permalink
    April 17, 2011 6:25 pm

    Wow! Your pictures look amazing!

  2. Kristine Waggoner permalink*
    April 17, 2011 8:24 pm

    Thanks, Laura! I was happy with how they turned out! My secret is taking the pictures outside under natural light!

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