Spicy Deviled Eggs : Retro Recipe Redux 1950’s

Spicy Deviled Eggs

Eggs were no longer rationed in the 1950’s, and were nationally distributed, so were in greater demand and availability.  Deviled eggs were one of the most popular foods of the 1950’s, probably because they were a quick party and BBQ side dish.

My family enjoys eating deviled eggs, but for the sake of updating the recipes, I thought I would make my version a little zippier than the regular recipe.   I experimented with several ingredients, but it was Chinese spicy mustard to the rescue.  This is spicy, but the mustard/egg flavor is unusual, and very tasty.

  • 6 Fresh Eggs (I use Eggland’s Best Eggs)
  • 2 Tbsp. Mayonnaise
  • 1 Tbsp.  Chinese Spicy Mustard
  • 1-2 Shakes Salt
  • 1 Shake Pepper
  • 1 Shake Onion Powder

Boil the eggs for about 10-15 minutes. Remove from the heat, pour off the hot water, and rinse with cold water.  Throw a few ice cubes in, and let them cool for about 10 minutes.  When the eggs are cool, peel and slice them lengthwise.  Scoop out the hardened yolk, and place in a medium mixing bowl.

With a fork, break up the yolk until mashed.  (As you can see from my photo, I was in a hurry and did not mash well.  Mine was chunky-you want to mash them more fine than I did.)

Add the mayonnaise and blend well.  Add the Chinese spicy mustard, the salt, pepper, and onion powder, and mix well with a whisk.  Using a teaspoon scoop the egg mixture into each egg white shell, or if you want to be fancy, use a pastry bag and pipe it in.

Serve immediately or refrigerate until serving.  I prefer to put them in the fridge for a little while so they set better.

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Julie is the Arizona-based lifestyle writer/editor of A Cork, Fork, & Passport. She is an accomplished chef, traveler, kid wrangler, dachshund chaser, and social media expert.
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