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Deviled Eggs

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“I make these for every family dinner and for most other parties and barbecues as well. Mine are a bit spicier than others - the key ingredient is the cumin. Don't leave it out, because it's what makes these so delicious. For the seasoning salt, I like to use Herbamare or Tony Chachere's, and for the mayo, Duke's or Hellman's is preferred. Regarding the eggs - for my hard boiled eggs, I use eggs that are a week old. There is nothing wrong with week-old eggs (provided they have been kept refrigerated), and they have the delightful quality of being peelable, unlike their fresher sisters. NOTE: if you plan on filling these by using a cake decorating tip, make sure the pickle and green onions are very finely minced - you might want to run them through a food processor or blender to get them fine enough. Otherwise, they could clog up the tip. Also, the garnishes listed below are all optional, so use at your own discretion. Most people don't use caviar unless they're trying to out-fancy someone else. I personally prefer chives. Ladies and Gentlemen, get out your deviled egg plates!”
12 egg halves

Ingredients Nutrition


  1. Peel & halve hard boiled eggs.
  2. Put yolks into a bowl, mash & mix well with mayonnaise, mustard, cream cheese, sugar, cumin, pepper, garlic powder, onion powder, green onion & pickles.
  3. Taste mixture before adding seasoning salt. You may need less than 1/4 teaspoon. Season to taste with seasoning salt & tabasco.
  4. Stuff egg white halves with yolk mixture. You can do this with a spoon, or you can put the yolk mixture into a quart-size plastic bag & snip off one corner to act as a pastry bag. Or if you want to get really fancy you can use an actual pastry bag with a fancy cake decorating tip on the end.
  5. Squeeze yolk mixture into egg white halves. Refrigerate before serving to allow yolk mixture to set. Don't garnish until just before you are ready to serve (especially if you are using paprika).

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