Jun 12 2019

Creamy Deviled Eggs

By Marilyn Markel for The Island Connection

Serves 6


 6 eggs

¼ cup mayonnaise

 1 Tbsp Dijon mustard

 ½ tsp Onion Obsession blend

 ½ tsp (about 30 grinds) Herbal Garden blend

 ½ tsp Pink Pepper Berries, crushed with a spoon


  1. In a saucepan cover eggs with at least 1 inch of water and turn on heat to medium. Allow eggs to come to a soft boil. Remove the pan from heat and cover for 12 minutes.
  2. Cool eggs quickly by pouring out water and adding ice to the pan.
  3. Peel the eggs, cut in half and allow to cool completely.
  4. In a bowl combine the mayonnaise, mustard, onion blend and herb blend.
  5. Here is the secret: Pop yellow yolks out of the egg into the mayonnaise. Using a hand mixer combine eggs and mayonnaise mixture. Gradually increase speed to high and beat for a couple of minutes until the mixture is creamy. Scoop yolk mixture back into the whites or get a piping bag and large star tip. Swirl out yolk mixture into the egg whites.
  6. Garnish with pink pepper berry and chill until ready to serve.

Marilyn Markel is the General Manager of The Spice and Tea Exchange in Charleston, a gourmet spice and tea shop that inspires her cooking on a daily basis. One of the top culinary instructors in the South, she is the author of Southern Breads cookbook by Arcadia Publishing.


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