Author's Note

Virginia and Axel, from the novel The Spy and the Homemaker cherished countless moments with friends and family at the lake, creating a tapestry of enduring memories. Their bond deepened during the intervals between Axel's missions across the tumultuous landscape of World War II. Together, they found solace and joy in the simple yet profound act of entertaining loved ones at the lake house.

Virginia’s Devilled Eggs

The term "devilled," in culinary contexts, dates back to the 18th century and was used to describe foods that were prepared with hot spices or condiments, denoting the fiery quality of the devil. Savor the classic delight of Devilled Eggs, an appetizing staple at gatherings, where hard-boiled eggs are transformed into a culinary gem. Their smooth, creamy filling, made from the yolks mixed with mayonnaise, mustard, and a hint of paprika, is piped back into the egg whites, creating a delectable and elegant bite-sized treat perfect for any occasion.

Ingredients
  • 6 large eggs
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon white vinegar
  • 1/2 teaspoon Worcestershire sauce 1
# indicates possible substitutions
Substitutions
  1. For: 1/2 teaspoon Worcestershire sauce use: Make your own with this Worcestershire sauce
Instructions
  1. Place the eggs in a single layer in a saucepan and cover them with water. Bring to a boil, then reduce the heat to a simmer and let them cook for about 10 minutes. Remove from heat, drain, shell while hot, and cool the eggs under cold running water.
  2. Once the eggs are cooled, cut them in half lengthwise. Carefully scoop out the yolks into a bowl.
  3. Mash the egg yolks with a fork. Add mayonnaise, Dijon mustard, white vinegar, Worcestershire sauce, salt, and pepper. Mix until smooth and well combined.
  4. Spoon or pipe the yolk mixture back into the egg white halves. You can use a pastry bag or a plastic sandwich bag with the corner snipped off for a decorative touch.
  5. Sprinkle paprika over the filled eggs for a classic finish. If desired, garnish with fresh chives or parsley for a touch of greenery.
  6. Refrigerate the deviled eggs for at least 30 minutes before serving to allow the flavors to meld.
  7. Note: Any uneaten eggs can be chopped up, mixed with celery and made into egg salad. Serve on bread or crackers.

Prep time: 35 minutes

Cook time: 15 minutes

Total time: 50 minutes

Serves: 12 Servings

Category: SideDish

Updated: 3 months ago

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