Deviled Eggs

Deviled Eggs
Staff Writer

Chef David Burke

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.


*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. 


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.


Calories per serving:

58 kcal

Daily value:



  • Carbohydrate, by difference 1 g
  • Total lipid (fat) 6 g
  • Vitamin A, IU 195 IU
  • Vitamin A, RAE 14 µg
  • Vitamin D 1 IU
  • Vitamin E (alpha-tocopherol) 1 mg
  • Vitamin K (phylloquinone) 5 µg
  • Calcium, Ca 9 mg
  • Carotene, beta 95 µg
  • Cholesterol 4 mg
  • Choline, total 2 mg
  • Cryptoxanthin, beta 26 µg
  • Fatty acids, total monounsaturated 4 g
  • Fatty acids, total polyunsaturated 1 g
  • Fatty acids, total saturated 1 g
  • Fatty acids, total trans 1 g
  • Fatty acids, total trans-monoenoic 1 g
  • Folate, DFE 1 µg
  • Folate, food 1 µg
  • Folate, total 1 µg
  • Lutein + zeaxanthin 59 µg
  • Magnesium, Mg 3 mg
  • Phosphorus, P 9 mg
  • Phytosterols 1 mg
  • Potassium, K 31 mg
  • Retinol 5 µg
  • Selenium, Se 1 µg
  • Sodium, Na 23 mg
  • Water 5 g
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