Contemporary Deviled Eggs

I think deviled eggs get a bad rap. Too many times I have been to someone’s house for a buffet/bbq/family gathering, and the deviled eggs are way too mayonnasiey, not cold enough, and overall a total disappointment. Not to toot my own horn, but almost every time I cook a big outside dinner for my family,  my mother requests my deviled eggs.  They are her absolute favorite food (among about 40 other things) but I think there is a special place in her heart for these deviled eggs, mostly because there is a secret ingredient that only the two of us know about. We put a bit of vodka in our deviled eggs. I know it’s strange, but trust the science. Who doesn’t like a secret?

If you can get your hands on Brownwood Farms Kickin’ Kream Mustard then you are in for an extra treat, otherwise we can certainly work with what we got and make a little substitution.


  • 6 peeled, hard-boiled eggs
  • 2 Tbs. Brownwood Farms Kickin’ Kream Mustard OR

1 Tbs dijon mustard, 1/2 Tbs honey, 1/2 Tbs  horseradish

  • 2 Tbs mayonnaise or greek yogurt (for those health nuts)
  • 1/2 tsp vodka
  • sweet or dill relish to taste (optional)
  • salt and pepper to taste
  • paprika  for garnish



  1. Boil eggs – cover with cold water, bring to a boil, remove from boil, let stand, covered, for 8 minutes.
  2. Slice eggs in half lengthwise and remove yolks.
  3. Place yolks in a medium bowl and mash together with Kickin’ Kream Mustard (or substitute), mayonnaise, vodka, and relish, if using. Take a swig for good measure.
  4. Add salt and pepper to taste.
  5. Fill the hollowed egg whites with the egg yolk mixture and sprinkle with paprika (for an extra touch, pipe these, either with a piping bag, or by cutting a corner of a ziploc bag.
  6. Chill until ready to serve – serve COLD.




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