Unorganized Cooking: Zesty Deviled Eggs

Now, with the weather getting cooler and the season changing, I think now would be a great time to explore the world of eggs. For the first edition, the recipe will be zesty deviled eggs. 


  • 5-6 eggs
  • Mayonnaise
  • Salt
  • Pepper
  • Paprika
  • Garlic
  • Mustard
  • Lime
  • Tabasco


  • Honey
  • Worcestershire Sauce (though I do have to warn you it has anchovies in it)
  • Chili Powder/Cayenne Pepper
  • Valentina Sauce

Cooking time: 1:00 -1:30


  1. Fill a saucepan ¾ with water and set the stove to high heat. Bring to a boil. Add more water if needed.
  2. Once water is brought to a boil, carefully drop in eggs, with tongs, into the water and set it to medium heat. Cook for around 20 minutes or more until the yolk is solid.

*If you see foam on the surface then that means an egg might’ve cracked. Also, if the egg floats, that means it’s expired.

      3. While waiting for the eggs to boil, set a timer and make the paste filling.

  • For the paste:
    1. In a bowl, add 2 ½ tbsp of mayonnaise.
    2. Squeeze in half a tbsp of mustard, whether it’d be regular, spicy, dijon, etc…
    3. 2 pinches of paprika
    4. ½ tsp of salt
    5. Tsp of garlic
    6. ½ tsp pepper
    7. 2 shakes of Tabasco
    8. ½ a lime

*If you add any of the optional ingredients, only put a little so it doesn’t drown out the rest of the taste.

  • After the eggs are done boiling, take out one egg and test it. If the yolk still looks gooey, cook the eggs a little longer until the center is solid, which should look like this:

  • Then, with your hands, gauge out the yolk and place the yolk into the paste bowl.

  • With a fork, stir the yolk with the paste until it has an even consistency, similar to humus.

  • Once the rest of the eggs are either done cooking or cooled down, peel them, cut them, and hollow them out as well. Continue adding yolks into the paste until you run out of eggs.

*At this stage, I would taste the paste and see if anything is missing. If so, add it gradually.

  • With all your hollowed out egg halves, place them on a plate with a napkin. From experience, if you don’t put a napkin under the eggs, they’ll just slide off the plate and onto the table and then you’re going to sit there thinking how much time you wasted trying to make those eggs and what more you could’ve done with that time.
  • With the paste, fill the cavities with it.
  • Finally, sprinkle a bit of paprika and squeeze the other half of the lime over the eggs.

I hope this recipe was easy and that your dish came out more flavorful than mine. Stay tuned for the next recipe, which will be a Central American dessert.