Deviled Eggs with a Twist

By Case D Fischer

The holidays are coming and it’s time to start thinking about what we want to eat. At times like this, I start to imagine all my favorite things and what I would get the most enjoyment out of eating. This year I have my mind on one thing – Deviled Eggs. I find there is great polarization on this subject because it seems people either love them or hate them. In our house, we love them. In fact, it’s one of the earliest things that our kids wanted to learn to make (along with mashed potatoes). I thought it would be fun to revisit our old favorite and suggest some new ideas for the Deviled Egg lover to try. But first, let me give you a little history…

Deviled eggs have been around for centuries and originated in Europe. They are hard-boiled eggs, peeled, halved, and filled with a mashed yolk mixture. You may have noticed them becoming more popularized in restaurant menus – you can find many different creative varieties, and if I see them on a menu, I always try them. The term “deviled eggs” was coined in the late 1700s in mid-eastern Europe. The term “deviled” was used for spicy and zesty foods–like eggs prepared with mustard, pepper, and other ingredients. You might remember Deviled Ham from TV commercials when you were young. It’s the same thing since it contains some of the same ingredients deviled eggs have like mustard, Worcestershire sauce, cream cheese and cayenne pepper.

The classic recipe for deviled eggs is egg yolk, mayonnaise, mustard, vinegar, pickle relish, and salt and pepper mixed and placed in the holes of hard-boiled eggs. Remember the Beer Cheese recipe I shared several weeks ago? Well today’s recipe includes that good mustard I recommended – Brat Haus Beer Mustard – along with chives, cayenne pepper, and parsley. There are many other variations for deviled eggs that you may want to try: Barbecue deviled eggs contain egg yolks mashed with mustard, barbecue sauce, garlic, minced onion, dill pickles, and parsley. Southwestern deviled eggs add sauces and seasonings like chile powder, adobo sauce, and chipotle chiles. Another one of my favorite varieties, but not for everyone, is Caviar deviled eggs which contain sour cream, caviar, and lemon juice mixed into the traditional filling. Incidentally, Vaudeville carries delicious caviar in case you want to try that version. Just pop over there and pick some up for a very decadent version of this old favorite.

For extra panache, try decorating the filling using a pastry piping tip. They will look much more professional and be worthy of a photo opp. In our house, of course, we wouldn’t take the time for that as they are eaten immediately upon the word “go”. Also, sprinkle the tops with garnishes like red pepper flakes, cayenne, parsley, chives, or pepper. If you are celebrating Thanksgiving with a few or several people this year, this is a great addition to your menu. Just let your creative juices flow and put your own twist on this classic recipe.


6 hard boiled eggs, peeled and completely cooled
2 ½ tbsp mayonnaise
2 tsp Brat Haus Beer Mustard*
1 ½ tsp apple cider vinegar
2 ½ tsp minced fresh chives
½ tsp salt & pepper
smoked paprika, cayenne, or parsley for garnish


1. Slice eggs in half lengthwise. Gently remove the yolk halves and place into a small mixing bowl. Set aside.

2. Mash the yolks with a fork and add the mayonnaise, mustard, vinegar, salt, pepper, and chives. Stir everything together until it is a smooth texture.

3. Use a spoon (or a piping bag) to add a portion of the mixture back into the holes of the hard boiled eggs. Sprinkle with paprika, cayenne, and parsley for garnish, and serve on a large plate.

*substitute any of your favorite mustards

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