These days, devilled eggs come in many different flavours, but sometimes it’s nice to stick to the basics. Once you’ve mastered this classic recipe, try adding in some other flavours to come up with your own variations.

Yield: Makes 12.



  • ​6 hard-cooked eggs, peeled and halved lengthwise
  • 3 tbsp cream cheese, softened
  • 3 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp white wine vinegar or apple cider vinegar
  • 1/2 tsp hot pepper sauce
  • 1/2 tsp Worcestershire sauce
  • Salt*
  • Chopped fresh parsley, optional*
  • Paprika, optional*


  1. ​Remove yolks from eggs and transfer to a bowl; set whites aside.
  2. Add cream cheese, mayonnaise, Dijon, white wine vinegar, hot pepper sauce and Worcestershire to yolks.
  3. Using medium speed of an electric mixer, beat until smooth. Season to taste with salt.
  4. Pipe or spoon egg yolk mixture into whites. Sprinkle with parsley and paprika.
  5. Serve immediately or refrigerate for up to 8 hours.
Nutritional analysis per devilled egg:

77 calories, 6.6 g fat, 3.4 g protein, 0.7 g carbohydrate, 0 g fibre, 86 mg sodium

*Ingredient not included in nutritional analysis.