Deviled Eggs

I don’t particularly like southern style deviled eggs, but I find the traditional style to be somewhat boring. What to do, what to do. I know! How about Worcestershire instead of vinegar and lots of cumin? Sounds good, right? It is, it is.

Deviled Eggs

From Sabreland | Side Dishes | American

Deviled eggs with Worcestershire and cumin, whipped up light and fluffy, and sprinkled with smoked paprika and a tiny bit of chipotle chili pepper.


cal Calories 82kcal

fat Total Fat 7g

sat fat Saturated Fat 2g

High chol Cholesterol 114mg

sodium Sodium 105mg

Low carbs Total Carbohydrate 1g

Serving size 36g Calories from fat 63kcal Fiber 0g Protein 4g Sugar 0g
20 servings


  • 10 hard boiled eggs
  • 2 hard boiled egg yolks
  • 1/2 cup mayonnaise with olive oil
  • 1 tbsp Dijon mustard
  • 3 tbsp Worcestershire sauce
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp chipotle chili pepper


  1. Add a full dozen eggs to a pot of water and bring to a full rapid boil
  2. Cover with a tight lid and remove from heat, let stand for 7 minutes
  3. Pour the eggs into a colander and run cold water over them to stop the cooking process and make them easier to handle
  4. Once cooled, peel the eggs and slice in half lengthwise, discard four halves
  5. Add the yolks to a glass bowl and use a fork to smash up
  6. Add the mayo, mustard, Worcestershire and cumin and mix well with a hand mixer
  7. Add mixture to piping bag and pipe into the whites
  8. Gently sprinkle the smoked paprika and chipotle pepper on each
  9. Chill for up to an hour before serving


  • You need the yolks from 12 eggs to make 20 fluffy deviled eggs! Just nom on the extra whites with a little salt while mixing everything else up.
  • My preferred method for perfect hard boiled eggs is to bring the water to a full and rapid boil, then cover and remove from the heat and let the eggs sit for exactly seven minutes. Perfect every time!

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