I hate throwing up food but I don't mind having leftovers. I love cooking with them. The reason? I think that you need to use your imagination to turn out something that doesn't look too appealing into something delicious. For me, it is kind of like a game and for that is one of my favorite cooking types.

If you ask me what kind of cooking I enjoy most, I’ll tell you — it’s the one that starts with leftovers. I hate wasting food, but I love the challenge of transforming yesterday’s simple ingredients into something that looks and tastes exciting. For me, it’s a creative game, and that’s why recipes like this stuffed eggs recipe are among my favorites.

Now, boiled eggs are easy to enjoy any time of the year, but when it comes to how to make deviled eggs, Easter is the perfect excuse. Every year, we paint too many eggs, and this dish is my delicious way of giving those leftovers new life. These are the best deviled eggs recipe I grew up with — not pretentious, not overly decorated, but comforting, flavorful, and perfectly nostalgic.

Step-by-Step: How to Make Deviled Eggs

• ‍Boil and Prepare the Eggs: Start by boiling the eggs. If you’re wondering how long to boil eggs for deviled eggs, bring water to a rolling boil, then gently lower in the eggs. Boil for 10 minutes, remove them, and let them cool completely before peeling.

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• Cut each egg vertically in half and remove the yolks.

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• Set nine yolks in one bowl and one in another.‍
• Make the Homemade Mayonnaise: In the bowl with one yolk, add the raw yolk and whisk together. Gradually pour in sunflower oil, one teaspoon at a time, while continuously whisking. Add mustard and lemon juice once the mixture begins to thicken, and continue whisking until you have a smooth homemade mayo. Take your time — rushing can make it split.

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• Of course, you can use store-bought, but it’s not the same.‍
• Make the Filling: In the other bowl, mash the nine yolks with a fork. Add the liver pâté, hot sauce, diced pickled cucumber, and two tablespoons of your freshly made mayo.

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• Mix well and season with salt and pepper to taste.‍
• Assemble the Eggs: Spoon the filling into the egg white halves.

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• Top with the remaining mayo, and garnish with a little grated cheese, black pepper, and a few drops of hot sauce.

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• Serve them on a bed of arugula for freshness.
• Serve immediately or refrigerate and enjoy the next day — these are just as good when chilled.

The Story Behind This Recipe

Every family has its own version of a deviled egg recipe, and this one tells the story of how we cook at home — creatively, with heart, and without waste.

My mother always makes this easy deviled eggs recipe after each Easter. And I follow her footsteps and do the same. Instead of just eating them plain, on the second day of Easter, we create something that feels like a new dish.

The addition of liver pâté may sound unusual, but it’s deeply rooted in our local culinary habits.

In Romania, liver pâté (or “pateu de ficat”) is a common spread on festive tables, especially during holidays. Combining it with eggs felt like a natural step — rich, smooth, and comforting. The result? A humble recipe for deviled eggs that feels both nostalgic and refined.

Historical Influences and Evolution

The idea of the stuffed eggs recipe is far older than most people imagine. The earliest known version dates back to Ancient Rome, where boiled eggs were seasoned with wine, pepper, and spicy sauces.

As the dish spread through Europe, it evolved — by the 13th century, stuffed eggs appeared in Andalusian cookbooks flavored with herbs and onion.

The modern deviled egg recipe, as we know it — featuring mayonnaise and mustard — originated in the 18th century.

The term “deviled” came from the British expression for foods that were spicy or highly seasoned.

By the early 1900s, deviled eggs without mayo appeared in American cookbooks, while the mayo-based ones became a staple at parties, picnics, and holidays across the U.S. and Europe.

In our household, this recipe evolved even further. Instead of simply mixing yolks with mayo and mustard, we brought in a bit of our Eastern European roots — the rich flavor of liver pâté, the tang of pickles, and a hint of heat from hot sauce. It’s a small twist that gives personality and warmth to a traditional dish.

Nutrition and Interesting Facts

From a nutritional perspective, deviled eggs are an excellent source of protein and healthy fats. Each serving (two halves) provides around 6–7 grams of protein, making them a satisfying snack or appetizer. The liver pâté adds iron and vitamin A, while the homemade mayo gives you control over the quality of fats you consume.

If you want to lighten things up, you can easily make deviled eggs without mayo by using Greek yogurt or mashed avocado as a base for the filling. Both options maintain creaminess while adding extra nutrients.

FAQ

Q: How long to boil eggs for deviled eggs?

A: Boil the eggs for exactly 10 minutes once the water reaches a rolling boil. Then, transfer them to cold water to stop the cooking and make peeling easier.

Q: What is the origin of deviled eggs?

A: The earliest versions of the stuffed eggs recipe appeared in Ancient Rome. Over time, the dish spread through Europe and evolved into the modern deviled egg recipe in the 18th century, popularized in Britain and the U.S.

Q: How long are deviled eggs good for?

A: Homemade deviled eggs keep well in the fridge for up to 2 days if stored in an airtight container. Avoid leaving them at room temperature for more than two hours.

Q: Can I make deviled eggs without mayo?

A: Yes! Deviled eggs without mayo can be made with Greek yogurt, mashed avocado, or hummus — they’re lighter and equally creamy.

Q: What is the best way to fill deviled eggs neatly?

A: Use a piping bag or a small zip-top bag with the corner snipped off to achieve clean, professional-looking results.

Conclusion

These deviled eggs might not be the most elegant or traditional ones you’ve ever seen, but they’re filled with heart, flavor, and a touch of creativity. I hope you’ll try this dish at home and tag us when you do — I’d love to see your version.

The full video of the recipe is now available on YouTube, so check it out and don’t forget to like and subscribe for more recipes like this one!

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