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Deviled Eggs

  • Author: Living the Gourmet
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 6 deviled eggs 1x


  • 6 extra large eggs (I used Pete and Gerry’s)
  • ¼ cup mayonnaise
  • 2 teaspoons White Balsamic Vinegar
  • ¼ small Vidalia onion, minced
  • 1 teaspoon mustard powder
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon ground coriander
  • ¼ teaspoon black pepper
  • Generous pinch of sea salt
  • Paprika (sweet or spicy), for sprinkling
  • Chives or scallions, thinly sliced for garnish
  • Caviar, for garnish


  1. Fill a medium saucepan with enough water to cover the eggs. Bring to a boil and let boil for an additional 3 minutes then remove from the heat and let stand for about 5 minutes. Transfer the eggs to an ice bath to cool. Crack the eggs gently against a flat surface and carefully peel back. It may help to peel the eggs back while keeping them submerged in the cold water.
  2. Once the eggs are peeled, slice them in half and then gently squeeze the eggs to separate the yolks from the whites. They should simply pop out. Transfer the yolks to the bowl of your food processor.
  3. To the food processor, add mayonnaise, vinegar, onion, mustard powder, cayenne powder, coriander, black pepper and salt. Pulse until smooth and well blended. Transfer the mixture to a piping bag fitted with a star tip and fill each egg.
  4. Sprinkle with paprika then garnish with fresh chives, and caviar. Serve and enjoy!


Eggs can be stored in an airtight container in the refrigerator for about 3 days.


  • Serving Size: 1
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