Epicurean Deviled Eggs Recipe - Allrecipes.com
Epicurean Deviled Eggs Recipe

Epicurean Deviled Eggs

Recipe by  

"Very rich and creamy deviled eggs."

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Ingredients Edit and Save

Original recipe makes 12 eggs Change Servings
  • PREP

    5 mins
  • COOK

    15 mins

    1 hr 20 mins


  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 More Reviews

Most Helpful Positive Review
Apr 16, 2003

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!

Most Helpful Critical Review
Nov 12, 2003

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.

Jan 07, 2005

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.

Apr 05, 2005

This recipe has a VERY subtle taste that isn't present until after your second or third egg. Not reccommended for those looking for a "kick" in their deviled eggs. Not bad, just a little bland.

May 19, 2008

I was having some family over for dinner and while I do not enjoy eggs of any type myself, the family goes nuts for eggs. My partner tried these as soon as they were done and said they tasted like egg flavoured buttercream. Not a bad thing in his opinion. He felt maybe some people might like them saltier, but we used ground coriander as we had no celery salt. He also felt maybe a little tang, like vinegar or a shot of mayo might be nice. Overall though, he thought they we unique and buttery. Yum.

Jul 17, 2004

I prepared these for a backyard barbecue. I boiled two dozen eggs, thinking that my hubby would have leftover Deviled Eggs. I was so wrong! Using real butter made for a wonderful appetizer and these were gone within thirty minutes.

Mar 10, 2003

I loved the addition of hot sauce and Worcestershire sauce. I was not quite sure about using butter, so I substituted mayo instead. Very tasty.

Oct 19, 2008

Hi, I found this recipe when searching for an addition to deviled eggs since I didn't have quite enough mayo for my usual recipe. I took a chance and added some melted butter to finish mine off. This is WONDERFUL! The butter adds a richness that we loved. I think using mayonaise AND melted butter is a keeper!


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  • Calories
  • 143 kcal
  • 7%
  • Carbohydrates
  • 0.7 g
  • < 1%
  • Cholesterol
  • 206 mg
  • 69%
  • Fat
  • 12.8 g
  • 20%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 6.5 g
  • 13%
  • Sodium
  • 163 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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