Schmeviled Eggs

You know how when somebody is blowing off something they say, like, “Marriage, schmarriage — I say we just live together,” or “Coffin, schmoffin — He can sleep in a bed like everybody else or he can go back where he came from”? Well, that’s pretty much how most people approach making deviled eggs. “Deviled, schmeviled — Too much spice gives your Uncle Melvin heartburn.”

According to, and they should know, the term deviled means made with hot or strong spices. Now, I like a bit of mustard in my deviled eggs, but I do mean “a bit”. As in “a little bit”. A tee-ninesy squidge, actually.

In fact, I prefer to make my own mayonnaise, which already has some mustard in it (see post called Perfect Recipes), and then I do not add more. has several recipes for … yes, for deviled eggs. There’s also a nice, basic one on the wonderfully titled Pinch My Salt.

Here’s mine:


  • hard-cooked eggs, cut in half (duh)
  • mayonnaise (home-made)
  • or Dijonnaise
  • or mayonnaise plus a bit of powdered mustard
  • salt
  • paprika

Mix egg yolks and the rest of the ingredients except paprika to taste. Slop it into the hollowed-out whites. Sprinkle with paprika.

Some people like to put pickle relish in theirs, but I’m like relish, schmelish.

How do you like your deviled eggs?

A WRITING PROMPT FOR YOU: A character gives another character a secret recipe and character #2 spreads the secret around.


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I was born in Louisville, Kentucky, but now live in the woods in southern Indiana. Though I only write fiction, I love to read non-fiction. The more I learn about this world, the more fantastic I see it is.

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One thought on “Schmeviled Eggs

    • Author

      Marian Allen

      July 11, 2012 at 3:50pm

      Red, I generally don’t like anybody else’s deviled eggs, but I love my own ones. My only problem now is that we get fresh eggs from a daughter who keeps chickens, and fresh eggs don’t peel very nicely. :/

      Permalink  ⋅ Reply
  1. Maryann Miller

    July 11, 2012 at 5:07pm

    I love deviled eggs and make them pretty much the same way you do, except I don’t make my own mayo. Sometimes I will add just a bit of pickle juice, but not often.

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