Devilled Eggs


Now that Easter is over, the chocolate supplies are dwindling, and the roast and all those other ‘just for Easter’ treats are gone – all except for those colourful boiled eggs the sprogs dyed during a holiday afternoon.  We included boiled eggs in the chocolate baskets, but for some reason, the chocolate was eaten and most of the eggs remained…

What do you do with a dozen left over hard boiled eggs? Well here is one idea – Devilled Eggs.  My great-grandmother made Devilled Eggs with eggs from her own chickens, so this recipe has been around for generations and has been a family favourate forever.


  • 12 hard boiled eggs, peeled
  • 1/3 red capsicum, diced very finely
  • 1/2 spring onion, chopped finely
  • 2 T egg mayonnaise
  • 2 T sour cream
  • 1 t fresh lime juice
  • 1 T white vinegar
  • 1 t non-seeded mustard
  • salt to taste
  • sweet paprika

Cut eggs lengthways. Carefully remove yolks and place in mixing bowl. Mash eggs with sour cream and mayonnaise with fork and stir until smooth.  Add remaining ingredients except paprika and mix well.  Arrange egg whites on a tray and carefully fill cavities with the egg mixture.  Sprinkle with the paprika.


About baking bohemian

My name is Jen and I am the baking bohemian. My blog identity comes from the cultural background of my mother’s family, (Bohemian), and my mother’s more left wing lifestyle (bohemian). The big ‘B’ Bohemian refers to the rich cultural heritage of our family that emigrated from Bohemia when it was still its own country (it now comprises two thirds of the Czech Republic). Food featured prominently in the family and broader social life of that part of my family. No social interaction was without sustenance, and any celebration, large or small, was an invitation to cook up a storm. My own family emigrated from the United States to Australia when I was a child. For the most part we lived with our mother, and my dad eventually moved back to the US. The little ‘b’ bohemian relates to the semi-alternative lifestyle we led with our mother. I hesitate to refer to her as a hippy, for that conjures up so many misconceptions, but certainly she was on that side of the fence. She was probably more eccentric than radical at the end of the day, but she could really cook. We always set extra plates at the dinner table because inevitably people would visit at dinner time. I started cooking when I was about eight. Cookies. Obviously I was motivated by desire! I loved cooking, I loved that the kitchen was always, in every way, the heart of the house, so I was always part of anything else that was happening while I was cooking. I loved people loving my food. With all the different things that I have done in my life and am interested in, food has remained my most consistent and enduring passion.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s