Deviled Eggs

Chef David Burke


  • 12  hard-boiled eggs, peeled
  • 1 Tablespoon  mayonnaise
  • 1 Tablespoon  sour cream
  • 1 Teaspoon  smoked paprika
  • 1/2 Teaspoon  Old Bay seasoning
  • 1/2 Teaspoon  cayenne
  • 2 Tablespoons  mustard oil*
  • 1 Teaspoon  Espelette pepper

There are no special tricks to my deviled eggs, but I promise you that you’ll love them. A lot of people don’t think about putting sour cream into their recipe, and I think it’s what adds that special something. Espelette pepper is a French type of chile pepper and if you can’t find it in the store, feel free to substitute with cayenne.


Cut the eggs in 1/2 lengthwise and gently remove the yolks. Set aside the egg whites on a platter.  Pass the yokes through a fine strainer and add to a medium-sized bowl. Mix in the mayonnaise, sour cream, paprika, cayenne, and Old Bay and season with salt and freshly ground pepper. Add the yokes to a pastry bag with a star tip. Pipe about 1 ounce into each egg white and drizzle with mustard oil and the Espelette.


*Mustard oil is oil that has been infused with mustard seeds. If you cannot find mustard oil, feel free to substitute with 2 tablespoons of regular oil mixed with 1 teaspoon of mustard powder. 

Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...

Let's Be Friends. Follow The Daily Meal on Facebook!