Guyanese stuffed eggs also called “stuff” eggs and deviled eggs (outside of Guyana) are easy to make, delicious, and a great quick appetizer for holidays and special occasions.
Stuffed Eggs versus Deviled Eggs
In Guyana we call Deviled Eggs stuff eggs and I like that name better than deviled eggs so I still call them that. Truth is stuffed egg is the original term for this dish. It shows up in 18th and 19th century European cookery. It makes sense that this is the most popular term for this egg dish in Guyana as a former British Colony.
Why You’ll Love This Stuffed Eggs Recipe
- Convenient: If you want to satisfy a crowd, stuffed eggs are an affordable, quick, and easy option.
- Great Appetizer: It’s always a good time to indulge in stuff eggs but these are especially popular for potlucks, brunch, Easter, and Christmas.
- Easy to Customize: Once you learn how to make deviled eggs, it’s easy to adapt the ingredients to suit your taste buds. The options are limitless!
Ingredients for Stuffed Eggs (Deviled Eggs)
Guyanese-style deviled eggs include mayonnaise shredded cheese and wiri wiri pepper for a spicy kick.
- Hard-boiled eggs: Use hard boiled eggs with a dry center.
- Mayonnaise: This makes it easy to whip the yolk filling into a smooth paste.
- Spicy brown mustard: Adds a bit of tang and a delicious mustard to the yolks.
- Seasoning: Season with cayenne pepper, garlic powder, onion powder, paprika and salt.
- Scallions: Cut them into thin diagonal slices for garnish.
- Wiri wiri pepper: Cut them into tiny pieces for garnish.
- Cilantro or Parsley: Adds a bit of color and flavor to the stuffed eggs.
See recipe card for quantities.
How to Make Deviled Eggs
The right eggs for this recipe
For this recipe you will need hard boiled eggs with a fluffy yolk. I typical add my eggs to boiling water, then cover and set a timer for 12 minutes. When the timer is up, I transfer the eggs to an ice bath. I let them sit for 10 minutes, then peel them under cold running water.
Scoop and Stuff the Eggs
Slice the peeled hard boiled eggs in half (lengthwise) and scoop out the yolk. Add the yolk to a small bowl then wash any remaining egg yolk from the white.
Then combine egg yolks, mayonnaise, spicy brown mustard, and cayenne pepper, salt, garlic powder, onion powder and paprika and mix to form a smooth paste.
You can fill the whites by using a teaspoon measure, sprayed with a bit of cooking spray, then filled with the yolk stuffing. Garnish with a piece of green onion cut on the diagonal and a tiny piece of hot pepper.
Another Way to Stuff Deviled Eggs
Or if you wanna be fancy, add the stuffing to a piping bag with a star tip.
Pipe the the yolk back into the egg whites, making sure to fill each completely. There are so many different ways to make stuff eggs. Have fun with them.
Storage
Store leftover Guyanese stuffed eggs in an airtight container or in a plastic-wrapped serving platter. Store them for up to 3 days in the fridge.
Tips for the Best Stuffed Eggs
- Do not skip the ice bath because this makes it easier to peel the hard-boiled eggs. Cold eggs are easier to peel and submerging hard-boiled eggs in ice-cold water is a quick way to cool them down.
- Do not use too much mustard, butter, or mayo in the mixture. Otherwise, it will be too runny. If this occurs, add more egg yolks to thicken it up.
- Be sure to taste-test the yolk mixture before stuffing. Make adjustments if necessary.
- Use a piping bag for better presentation. This tool gives the eggs a uniform look.
- Save time the day of by boiling the eggs 1 day in advance. Peel them and then store them in an airtight container in the fridge.
Recipe Variations & Substitutions
- Pepper: I am using Guyanese wiri wiri pepper but I also love the taste of sriracha on deviled eggs or even jalapeños.
- Mayo: You can substitute the mayo in this recipe for flavored mayonnaise or mayo based sauces.
- Add-Ins: Some recipes include relish, sugar, or vinegar.
- Garnish: Consider topping boiled eggs with bacon, smoked paprika chives, or fresh herbs like dill or basil. Or get fancy with some caviar, or shaved parmesan! You can even skip an edible garnish and use a fancy tooth pick!
Frequently Asked Questions
Once the water comes to a boil, continue to boil the eggs for 10 minutes before adding them to an ice bath to halt the cooking process.
The key to perfect deviled eggs is precise timing when boiling, immediately followed by an ice bath. This ensures the filling is the best consistency.
You can boil them up to 2 days ahead of preparing them for deviled eggs.
Guyanese Stuffed Eggs
Equipment
- Pot
- Serving Platter
- Piping Bag
Ingredients
- 6 eggs (hard boiled)
- 1/4 cup mayo
- 2 tsp spicy brown mustard
- 1/4 tsp cayenne pepper
- 1/4 teaspoon salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp paprika
Garnish
- 1 scallion (cut into 8 diagonal slices)
- 1 wiri wiri pepper (cut into 12 tiny pieces)
- Celery or Cilantro Leaves
Instructions
- Slice hard boiled eggs into halves (lengthwise). Scoop out yolk and set aside. Then wash the whites, damp dry and place on a plate or serving tray.
- To the yolks add the mayonnaise, spicy brown mustard, cayenne pepper, salt, onion powder, garlic powder, and paprika. Mix to combine and continue to mix until you have a smooth paste.
- Using a teaspoon scoop some of the yolk mixture back into the egg whites. You can also add the yolk paste to a piping bag with a tip and pip the paste into the egg whites.
To Garnish:
- In Guyana it is most common to garnish stuffed eggs with a piece of parsley or celery leaves and a bit of wiri wiri pepper. You can also use a slice a scallions.
- I am obsessed with deviled eggs and I have served them many different ways. here are my top 3 favorites:1. Topped with crispy bacon bits. 2. Topped with fried chicken pieces. 3. Topped with Caviar. Be sure to keep your caviar on ice and let guests add tiny dollops as they serve themselves.
Notes
- When making Deviled eggs for parties I love the stuffing to have a bit of height. In this instance I double the egg yolks needed in this recipe. You can reserve the extra egg whites for added protein on your breakfast plate.
- If you double the egg yolks you can double the other ingredients.
Nutrition
The information listed in the recipe card is an estimate provided by an online nutrition tool. The tool evaluates ingredient names and amounts then makes calculations based on the number of servings listed for the recipe. It is provided as a general guideline and not as a precise calculation. For precise nutrition information please feel free to add the ingredients to your preferred nutrition calculator or consult a doctor or licensed nutritionist.
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