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Emeril Lagasse’s new cookbook, Essential Emeril, is now available!

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Recipe
Emeril's Deviled Eggs

Emeril's Deviled Eggs

Bring a batch of these to your next potluck dinner and make some friends!

  • Prep Time: 5 minutes
  • Total Time: 1 1/2 hours, including chilling time
  • Yield: 2 dozen

Ingredients

  • 1 dozen hard boiled large eggs, peeled
  • 1/2 cup Mayonnaise
  • 1 tablespoon plus 2 teaspoons Creole or other whole-grain mustard
  • 2 teaspoons Emeril's Original Essence
  • 1/4 teaspoon cayenne pepper
  • Pinch of salt
  • 1/4 teaspoon paprika

Directions

  • Slice the eggs in half lengthwise and carefully remove the yolks. Press the yolks through a fine-mesh sieve into a mixing bowl. Add the mayonnaise, mustard, Essence, cayenne, and salt. Stir to blend well. Spoon (or pipe with a pastry bag) the mixture into the egg whites. Cover and chill for at least 1 hour.

  • Sprinkle with the paprika just before serving. (If the paprika is added too early it will stain the eggs.)