Handwritten recipe for Deviled Eggs
by: salvagedrecipes

Deviled Eggs with Mayo and Nuts

Deviled Eggs
Deviled eggs have graced American tables since the late-19th century, a clever New-World spin on the filled eggs enjoyed in Europe since Roman times. This mid-century recipe leans into pantry standards of the 1950s: creamy mayonnaise for body, Worcestershire for savory depth, a whisper of onion powder, and a brisk dash of Tabasco that wakes up the palate without overwhelming it. The unexpected finish, finely chopped nuts, adds welcome crunch and a touch of Southern charm. Because the filling whips up quickly and can be piped hours in advance, these deviled eggs travel effortlessly to church socials, family picnics, and holiday buffets. Best of all, the flavors mellow as they chill, so every bite is creamy, tangy, and just a little bit spicy, a timeless crowd-pleaser that disappears the moment the platter hits the table.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Appetizer
Cuisine American
Servings 6
Calories 133 kcal

Ingredients
  

  • 6 eggs (hard-cooked, peeled and halved lengthwise)
  • 3 tbsp mayonnaise
  • 1 tbsp Worcestershire sauce
  • ½ tsp onion powder
  • ⅛ tsp Tabasco sauce
  • 2 tbsp nuts (finely chopped, pecans or walnuts recommended)

Instructions
 

Step 1: Prepare Eggs

  • If eggs aren’t already cooked, place them in simmering water for 10 minutes, cool in ice water, then peel.

Step 2: Separate Yolks

  • Gently pop yolks from whites, keeping whites intact. Set whites cut-side up on a serving plate.

Step 3: Make Filling

  • In a small bowl, mash yolks with a fork. Stir in mayonnaise, Worcestershire, onion powder, and Tabasco until smooth. Taste and adjust seasoning.

Step 4: Fill Whites

  • Spoon or pipe the yolk mixture into the egg-white cavities, mounding attractively.

Step 5: Garnish & Serve

  • Sprinkle chopped nuts over the tops. Chill at least 30 minutes before serving for best flavor.

Tips

  • Add a sprinkle of paprika or cayenne for color and mild heat.
  • Substitute Dijon mustard for Worcestershire for a tangier filling.
  • Use a piping bag with a star tip for a more decorative presentation.
  • Replace walnuts with pecans, almonds, or omit nuts entirely.
  • Mix in minced dill pickles or relish for extra texture.
  • Add a touch of hot sauce for a spicier version.
  • Use Greek yogurt instead of some mayo for a lighter filling.
  • Top with chives, parsley, or crumbled bacon for garnish.
  • For very smooth filling, blend yolk mixture with a small food processor.

Nutrition

Calories: 133kcalCarbohydrates: 2gProtein: 6gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 167mgSodium: 146mgPotassium: 106mgFiber: 0.3gSugar: 0.5gVitamin A: 245IUVitamin C: 0.5mgCalcium: 31mgIron: 1mg
Keyword comfort food, deviled eggs, finger food, holiday appetizer, picnic food, retro recipes, vintage recipe
Tried this recipe?Let us know how it was!