Traditional Deviled Eggs or with Shrimp or Truffle Oil or Pesto or Jalapenos or Sriracha or Harissa

Brunch or Breakfast Pizza

Traditional Deviled Eggs


20 hard boiled eggs - preferably chilled overnight (though this isn't necessary)

1 cup mayonnaise

1 tsp hot sauce

1/2 tsp Worcestershire sauce

1 TBS Dijon mustard

1/4 tsp salt

1/2 tsp pepper

Paprika for garnish

OPTIONAL INGREDIENTS: Harissa paste, pesto, jalapenos, shrimp, sriracha, truffle oil, chives, scallions, horseradish


ADD A TEASPOON OF BAKING SODA TO THE WATER YOU BOIL YOUR EGGS IN!!!    Boil the eggs for 10 minutes & allow to sit in the hot water for at least another 5.  Then cool & peel the eggs.  The baking soda should make peeling easy!

Carefully halve all your eggs & delicately remove the hard yolks.  Mix the yolks with the other ingredients.  Use a sandwich baggy with one corner cut out & use it as a pastry bag to fill your eggs without making a huge mess.  Sprinkle with paprika & voila!