Beer Friday Appetizer: Deviled Eggs

Deviled eggs occupy an interesting spot in the appetizer menu.  On the one hand, they’re full of mayo and goo, a hint of squiggle as the hard-boiled eggs wobble around.  On the other hand, they’re f***ing delicious.

I asked my friend, The Orphan, for her recipe and then played with it some, after looking around on the internets.  Here’s what I came up with.


  • 2 dozen hard-boiled eggs (invariably, I muck up peeling them and they don’t come out right, so I probably delivered closer to 18 eggs)
  • ¼ – ½ cup mayo (The Orphan uses Miracle Whip, but I’m a traditionalist)
  • 2 TBSP deli mustard (I wanted a little kick and the deli mustard is much better than regular yellow…though on further inspection of the fridge, there was some chipotle mustard that I wished I’d used.  Next time…)
  • 1/4 cup sweet pickle relish
  • 2 tsp cayenne pepper
  • 2 tsp paprika
  • 4 sliced gherkin pickles
  • 3 TBSP pimentos


  1. Cut the hard-boiled eggs in half lengthwise, gently scoop out the yolks
  2. Mash the yolks with a fork, mix in mayo until creamy.
  3. Add in the pickle relish and mustard, then add a touch more mustard if you want a little more zest.
  4. Spice with the cayenne to taste.
  5. Gently, but generously spoon in the filling to the egg whites.
  6. Dust with paprika, add a slice of pickle and pimento to garnish.
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