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Deviled Eggs

Every holiday party needs a tray of deviled eggs. When we raise our own chickens, there is an abundance of eggs all the time. Here is a way to use them up, everyone will enjoy.

Deviled Eggs


12-14 hard boiled eggs

1/2 cup mayo

4 tbsps hot mustard

4 tbsps St Elmos Horseradish Cocktail Sauce

1 tsp cumin

1 tsp garlic salt

1 tsp cayenne pepper

Smoked paprika for top decoration


I highly recommend an instant pot for boiling eggs. They come out perfectly every time and they are easy to peel. This is a game changer for fresh eggs.

Cook in the instant pot for 6 mins on manual to boil your eggs. Run them under cool water for a few minutes to cool, then peel while still warm.

Cut the eggs in half to separate the yoke from the whites.

Blend all the ingredients together until you reach a creamy and smooth texture to the yolks. Taste and adjust seasonings to your liking.

Place the mixture into a piping bag or a ziplock bag with a large pipping tip.

Fill the eggs and sprinkle the top with smoked paprika.



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