Perfect Deviled Eggs

Margie Bruner - Glory Kitchenby: Margie Bruner, owner of Glory Kitchen

Every spring I get the urge to serve deviled eggs and I always rely on what I feel is the Best Deviled Egg Recipe.  This is one I keep handy always – I’ve used this as my base recipe for years and it never fails.  The creamy yolk mixture has a bit of tangy dijon mustard, it is lightened up with a touch of greek yogurt, and the splash of worcestershire sauce gives it great depth of flavor.  This version of deviled eggs has a bit of Asian flare with the Penang nut & spice mix topping which gave it a bit of heat and added crispy texture.

The prosciutto finishing touch is one of the best and adds great flare to the presentation, not to mention the added flavor of crispy cured ham.  I often use crisped up proscuitto because it is very thin and almost translucent once it is baked in the oven but bacon adds more of a punch and works great as well.  Another topping I like to use is a slice of fresh jalapeno which can give a note of heat to the egg bite.

The sky’s the limit with deviled eggs and any of our Glory Kitchen nut and spice mixes work beautifully with deviled eggs.  If using the Mumbai blend, you could add turmeric to the yolk mixture.  If using the San Miguel blend, I would add guajillo pepper to the yolk mix and also add a sliver of fresh jalapeno on top alongside a chard of bacon.  Whichever blend you use, they all add great flavor and a pizazz to the presentation.  This Perfect Deviled Egg recipe is simple and a great choice when entertaining for a crowd.

Perfect Deviled Eggs

Yield: makes 12 deviled eggs


  • Penang nut & spice mix
  • 6 slices proscuitto or bacon
  • 6 eggs, hardboiled & sliced in half
  • 1 tablespoon greek yogurt
  • 2 tablespoons mayonnaise
  • 1 tablespoon dijon mustard
  • 1 teaspoon worscestershire sauce
  • pinch of sea salt
  • pinch of pepper


  1. Place the prosciutto onto a baking sheet and bake in the oven at 375° until crispy. You can substitute bacon if you wish. Remove and allow to cool completely. Break into irregular shards and set aside to insert at the top of each finished deviled egg.
  2. Hardboil the eggs and then cool to room temperature. Do not overcook the eggs, I like to boil for about 8-9 minutes, then remove and place into an ice bath to stop the cooking. Carefully slice each egg in half & remove the center yolks into a mixing bowl.
  3. Using a fork, mash all the yolks well. To this add yogurt, mayonnaise, dijon mustard, worcestershire, good pinch of salt & pepper. Mix well. Add into a pastry bag and snip the end off. You can also place the mixture into a ziplock baggie, zip it tight, snip off one corner, and use this as your piping bag.
  4. Carefully pipe each egg white shell with the yolk mixture. Top with Penang nut & spice mix and add a sliver of bacon or prosciutto to the top.


Any of our Glory Kitchen nut blends would be wonderful on our deviled eggs. If you used the Mumbai blend, it would be great to add a bit of turmeric to the yolk mixture. If you used San Miguel, you could add a bit of guajillo pepper to the yolk mixture. Get creative and add a bit of interest to your typical deviled egg!

Perfect Deviled Eggs - Glory Kitchen
Perfect Deviled Eggs - Glory Kitchen
Perfect Deviled Eggs - Glory Kitchen
Perfect Deviled Eggs - Glory Kitchen
Perfect Deviled Eggs - Glory Kitchen
Perfect Deviled Eggs - Glory Kitchen
Perfect Deviled Eggs - Glory Kitchen
Perfect Deviled Eggs - Glory Kitchen