Cultured Deviled Eggs

This is a fairly traditional deviled egg recipe but there are endless ways to change it up and make it reflect your whim or what's in your pantry. You can add almost any spice, herb or other seasoning to the mix and of course you can add all sorts of garnishes too. We love to serve ours with a few cured salmon eggs on top or piece of crisp pork belly. Top quality ingredients (especially for the eggs) really makes this dish memorable.
Course Main Dish
Servings 4 eggs


  • 4 eggs hardboiled and cooled
  • 2 tbsp Homemade mayo See the recipe!
  • 1 tsp Dijon mustard or to taste
  • Himalayan salt to taste
  • .25 tsp smoked paprika or cayenne or both


  1. Peel eggs and cut them in half the long way. Carefully remove the yolks.
  2. Mash the yolks with the remaining ingredients (don't touch those whites). Taste and adjust seasonings if needed.
  3. Spoon the filling back into the whites.
  4. Garnish with a sprinkle of paprika or parsley and serve or cover and chill to serve later.

Recipe Notes

My cultured mayo recipe has garlic in it so I don't typically add more garlic when I make deviled eggs. If your mixture is lacking a bit of oomph; try adding a bit of minced garlic or a 1/2 teaspoon of pickle/garlic brine to brighten it up.

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