Mustardly Deviled Eggs

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These spicy appetizers are perfect to serve with a casual brunch or even a picnic. For an even spicier recipe, add a teaspoon or two of habanero hot sauce.


  • 6 large hard-boiled eggs, shelled

  • 1/4 cup mayonnaise

  • 1 tablespoon grated onion

  • 2 tablespoons English Red Mustard (see recipe)

  • Salt and pepper to taste


Cut the eggs lengthwise in half. Scoop out the yolks and place them in a boql. Mash the yolks with a fork and add the mayonnaise, onion and the English Red Mustard and mix well. Add salt and pepper to taste. Divide the fillling among the egg halves, mounding it slightly. Garnish with dried pepper flakes or paprika powder. Arrange the eggs on a platter, cover, and refrigerate.

Caribbean Crab-Stuffed Deviled Eggs

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Stuffed eggs are the most obvious (and delicious) ways to use up left-over Easter eggs. There are any number of variations of the old standard, but these are special enough for an hors d’oeuvres party table. Because older eggs are easier to peel, be sure to use them when you need a smooth, clean egg. Use a pastry bag and pipe in the filling for a fancy presentation.


  • 8 hard-cooked eggs, peeled

  • 2 teaspoons cider vinegar

  • 3 tablespoons mayonnaise

  • ½ teaspoon chopped fresh thyme

  • ½ teaspoon habanero hot sauce

  • 1/4 teaspoon Dijon-type mustard

  • 6 ounces flaked crabmeat

  • Salt and freshly ground black pepper to taste

  • Garnish: Finely chopped fresh parsley

  • Instructions

    Cut the eggs in half lengthwise and remove the yolks. Put the yolks from 5 of the eggs in a bowl and mash them with a fork. Sprinkle the vinegar over the yolks and toss to combine.

    Add the mayonnaise, thyme, hot sauce and mustard and mix to combine. Mix in the crab and season to taste with salt and pepper. Allow the filling to sit for 15 minutes so flavors can blend. Adjust the seasoning before filling the eggs.

    Mound about 1 tablespoon crab mixture in the cavity of each egg-white half. At this point, the eggs can be covered and refrigerated for future use. To serve, arrange the filled eggs on a platter and garnish with the parsley. 

    Enchiladas Stuffed with Hard-Cooked Eggs (Papadzul)

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    Eggs play an important role in the cuisine of Yucatán, especially hard-cooked eggs, which are a major ingredient in many popular recipes. Very unique to the Yucatán, these enchiladas are traditionally served garnished with a green oil that is squeezed from toasted pumpkin seeds, but they taste good with or without it. This is a very old Mayan recipe originally made with turkey eggs and it has reputed to have been served to served to the Spaniards when they arrived in the New World. After the Spaniards arrived, chickens and their eggs replaced turkeys in popularity.


    • 2 large tomatoes, peeled and chopped

    • 1 habanero chile, stem and seeds removed

    • 1 tablespoon dried epazote

    • 2 cups chicken broth

    • 1 small onion, chopped

    • 2 tablespoons vegetable oil, divided

    • 1 cup toasted pumpkin seeds, finely ground

    • 8 corn tortillas

    • 6 hard-cooked eggs, peeled and chopped


    Combine the tomatoes, chile, epazote, and broth in a saucepan. Bring to a boil, reduce the heat and simmer for 5 minutes. Remove and strain, saving both the tomatoes and the broth.

    Heat one-half of the oil in a skillet and saute until hot and add to the tomato mixture. Place the mixture in a blender or food processor and puree until smooth. Saute the sauce in the remaining oil for 5 minutes.

    Heat the tomato broth in a another skillet and slowly stir in the seeds. Simmer until the mixture thickens and is the consistency of thick cream, stirring constantly. Be very careful that the sauce does not boil or it may curdle.

    Dip the tortillas in the warm pumpkin seed sauce to coat and soften. Place some of the chopped eggs in the center, roll up, and place on a platter. Pour the remaining pumpkin seed sauce over the top, then the tomato sauce, and serve.

    Note: If your tortillas are stiff, heat some vegetable oil until very hot and dip the tortillas in the oil for a couple of seconds. Drain on paper towels.

    Hot and Spicy Pickled Eggs

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    I was first introduced to pickled eggs in college, where a group of us would hang out in an old wood-paneled bar, drink beer, shoot pool, and eat pickled eggs and pretzel sticks. Even after all these years, I still like pickled eggs and pretzels. When making them, I add a little juice from pickled beets to color them just like the original eggs, but you can color them yellow with ground turmeric or leave them natural. To prevent the dark green line that sometimes forms around the yolk, immediately plunge the egg in cold water to cool them down. The ring forms because of a reaction with the iron in the yolk and the sulfur in the whites. Over the years, I began adding chiles to “jack-up” the heat level. Note: This recipe requires advance preparation.


    • 12 hard-cooked eggs, peeled

    • 4 jalapeño chiles, cut in half, stem and seeds removed or substitute habanero chiles

    • 1 tablespoon kosher or pickling salt

    • 1½ cups white vinegar

    • ½ cup water

    • 1 tablespoon commercial pickling spice

    • 1 tablespoon pickled beet liquid, optional

    • 1 teaspoon white peppercorns, crushed

    • 1 bay leaf

    • ½ teaspoons allspice, crushed


    Put the eggs and chiles in a clean glass jar.

    Combine the remaining ingredients in a non-reactive saucepan and bring the mixture to a boil. Reduce the heat, cover, and simmer for mixture for 10 minutes. Let the pickling liquid cool for 15 minutes and then pour over the eggs.

    Cover the jar and refrigerate for a week to allow the eggs to absorb the flavors. The eggs will keep for several weeks under refrigeration.

    To serve, place an egg on a square of waxed butchers wrapping paper, add some pretzel sticks, and pop the top off a cold one.

    Datiled Eggs

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    If you can’t find the Datil Dew Burgundy Mustard, use any mustard with chile peppers in it.


    • 12 hard cooked eggs

    • 1/4 to 1/3 cup Datil Dew Burgundy Mustard

    • 1/4 to 1/3 cup mayonnaise

    • Salt and pepper to taste


    Peel the eggs and split them in half lengthwise. Scoop out the yolks and combine them in a bowl with the mustard, mayonnaise, and salt and pepper. Mix until smooth. Spoon the mixture into the egg halves or place the mixture into a quart-sized plastic bag. Clip off one corner of the bag and pipe the mixture into the eggs.