Deviled Eggs

Deviled Eggs


  • 6 eggs 
  • 3-4 Tbs Mayonnaise 
  • 1 tsp yellow mustard OR ½ tsp dry mustard
  • 1 tsp white vinegar or pickle brine 
  • freshly ground black pepper 
  • fresh herbs, Bobbie's Boat Dust, and any of the mix-in ideas below


  1. Boil your eggs using your favorite method.  Here's mine:  place eggs in a pot, cover with water by at least an inch and a large pinch of salt.  Bring pot to a boil and cook eggs for 2 minutes at a rolling boil.  Turn off heat, cover pot, and let eggs sit for 10 minutes, then run under cool water before peeling.  
  2. Halve the eggs.  If you happen to have a potato ricer, run your yolks through it before putting them a bowl with the rest of your ingredients.  I love a hand-held blender for making the smoothest deviled egg filling, but a simple fork will always work.  
  3. Decide on what you want to mix in, and mix in.  Stuff eggs with a spoon, or make it fancy by spooning the mixture into a plastic freezer bag and piping it into the whites.  

Mix-in ideas

  • Classic: Add 1 tsp of Bobbie's Boat Dust to the egg mixture, sprinkle with more dust and chopped dill.  
  • Boat Sauce Bacon & Green Onion: Cook up a few strips of bacon.  Take off heat and blot dry before they get too crisp.  Coarsely chop, then reheat in a dry pan, let fat render a little more,  then add a couple squirts of Bobbie's Boat Sauce, letting bacon & boat sauce mingle in a hot pan long enough to render more fat and caramelize the meat.  Reserve a few pieces for garnish, and mix the rest into yolk mixture with finely chopped green onions.  
  • Mix up your yolks, then gently add your favorite tinned fish and a squeeze of Bobbie's Boat Sauce before stuffing back into eggs.  
  • Incorporate some ripe avocado into your egg mixture, add a squeeze of lime and some chopped jalapeno.  Garnish with a lil' slice of avocado and a good shake of Boat Dust.