Deviled Eggs
Cuisine: American
Author: Clifford A. Wright
Prep time: 30 mins
Cook time: 10 mins
Total time: 40 mins
  • 24 large eggs, at room temperature
  • Two 4-ounce can Maine sardines packed in water, drained thoroughly
  • 1½ to 2 cups mayonnaise (preferably homemade)
  • 4 to 6 tablespoons fresh lemon juice, strained
  • 2 tablespoons dry mustard powder
  • 1 teaspoon cayenne pepper
  • 1 to 2 teaspoons salt
  • ½ cup finely chopped fresh parsley
  • ½ cup finely chopped fresh chives
  1. Bring a pasta pot filled with water to a vigorous boil over high heat. Place the whole eggs in the pasta pot insert and lower slowly into the water and boil 10 minutes exactly. Have a big bowl of ice water ready for the eggs. Remove the eggs and place in the ice water and leave for 5 minutes. This is necessary to make the shelling easier and to stop the eggs cooking. Shell the eggs.
  2. Slice each egg in half lengthwise. Scoop out all the yolks into a bowl.
  3. Add the sardines to the bowl and mash with the yolks. Beat in the mayonnaise using 1 cup to start. When it is completely mixed add the lemon juice, mustard, cayenne pepper, and salt and blend until homogeneous. Taste to adjust the seasoning and add more mayonnaise if necessary.
  4. Spoon the egg filling into a pastry piping bag. Sprinkle the parsley over the bottom of the serving platter then arrange the eggs on top. Pipe the filling into each egg half. Sprinkle the chives over all the eggs if desired and refrigerate with a piece of wax paper over it until ready to serve.
Recipe by Cook-Coquus at