Deviled Eggs

A classic party food for the ages, Deviled Eggs date as far back as ancient Rome. However, the dish gained worldwide popularity in the early 20th century, making its way onto party platters around America. Also known as stuffed eggs, Russian eggs, and dressed eggs, this dish involves hard-boiled eggs that have been shelled, cut in half, and filled with a paste. The paste is most often made from the egg yolks from the hard-boiled eggs mixed with other ingredients, such as mayonnaise and mustard. Generally served cold and as a side dish or appetizer, this popular food is simple, delicious, and a classic served at the House of Shields.



  • 6 hard-boiled eggs, peeled and halved lengthwise
  • ¼ cup mayonnaise (full fat)
  • 1 tablespoon Dijon mustard
  • ½ teaspoon white vinegar
  • ¼ teaspoon salt
  • 1 tablespoon sugar
  • Paprika to garnish



  1. Once peeled and halved, scoop the egg yolks out of the hard-boiled eggs and deposit into a large mixing bowl. Set aside the egg whites.


  1. Add the mayonnaise, mustard, vinegar, sugar, and salt to the yolks. If desired, add pepper to taste.


  1. Mash the ingredients together with a fork or potato masher until smooth.


  1. For a quick shortcut, use a tablespoon to deposit the mixture back into the egg white halves. For a better presentation, load the egg yolk mash into a piping bag. Squeeze the yolk mixture into the egg whites.


  1. Garnish with paprika and optional cilantro.


  1. For traditional serving, chill for one to two hours before enjoying with friends and family.