Kitchen & Drink Blog

Kitchen and Drink logo

Deviled EggsStart with our classic deviled egg recipe and spice it up with one of our unique twists – or add one of your own!

Classic Deviled Eggs:

First, you’ll need a perfectly cooked egg. Place your eggs in a large sauce pan in a single layer, covered by one inch of cold water and bring to a boil. As soon as they begin to boil, remove the eggs from the heat and cover them with a tightly fitting lid. Let sit for exactly 15 minutes, drain the water and shock with ice water. The last step is important, the ice water stops the cooking process and guarantees a perfect yellow yolk with no green edges. This gentle cooking method will also ensure that the whites are tender and not tough from rapidly boiling the water. Peel the eggs immediately so that the shells can be removed without damaging the whites.

I like to remove the yolks, push them through a sieve and mix with mayonnaise, salt, white & cayenne pepper and Dijon mustard. This is the traditional seasoning mix for deviled eggs – they’re ‘deviled’ by the heat from the cayenne.

Now that you have the basic recipe, try adding some creative twists to the recipe. Here are a few ideas for inspiration:

Steak-N-Eggs | Add crumbled bleu cheese to the yolks, top with a thin slice of chilled, cooked steak and garnish with chopped parsley and smoked paprika

Crab-N-Eggs | Fold cooked crab meat, Old Bay seasoning and capers into the yolk mixture and garnish with a piece of crabmeat and freshly chopped dill

Lox-N-Eggs | Add sour cream to the yolk mixture, top with a slice of lox and garnish with minced onion, chives and a squeeze of fresh lemon

Return to Kitchen & Drink


© 2018  |  Cameron Mitchell Restaurants’ Home Office  |  390 W. Nationwide Blvd.  |  Columbus, Ohio 43215 |  614.621.3663

Facebook logo Twitter logo Instagram logo LinkedIn logo

Community & Donations  |  Responsible Sourcing  |  Privacy Policy  |  Site Map  |  Rusty Bucket  |  Buckeye Hospitality  |  2020 Vision