Epicurean Deviled Eggs

Epicurean Deviled Eggs

17

"Very rich and creamy deviled eggs."
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Ingredients

1 h 20 m servings 143 cals
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Original recipe yields 12 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

17
  1. 20 Ratings

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Most helpful positive review

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...

Most helpful critical review

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...

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...

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...

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.

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 li...

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 t...

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.

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 was not a very good recipe. Very bland.