Deviled Eggs

Deviled eggs, or stuff eggs as most Guyanese call them, are easy to make, delicious, and a great quick hor d’oeuvre for holidays and special occasions. This recipe for deviled eggs has a twist, so be sure to keep reading!

Deviled Eggs with Butter

Up your deviled eggs game with a twist that adds richness and a velvety texture. This recipe substitutes the traditional mayonnaise with creamy, indulgent butter. These butter-infused deviled eggs are a delightful departure from the norm, offering a decadent take on a classic favorite. As soon as I was finished taking the pictures for the blog post, these were devoured!

If you’re looking for another tasty egg recipe, try these Bacon Egg Bites.

Why You’ll Love This Guyanese Deviled Eggs Recipe

• Convenient: If you want to satisfy a crowd, deviled 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 Deviled Eggs

Guyanese-style deviled eggs include butter, shredded cheese and wiri wiri pepper for a spicy kick.

• Hard-boiled eggs: Use hard boiled eggs with a dry center.
• Butter: Deviled eggs with butter are thicker, creamier, and more flavorful than standard ones made with mayonnaise. Use softened butter for easier mixing.
• Spicy brown mustard:
• Kraft Italian Blend Cheeses: Adding cheese to the yolk mixture imparts a savory flavor that makes them even more mouthwatering.
• Seasoning: Season with cayenne pepper, cracked black pepper, and salt (optional, the cheeses are a bit salty).
• Green onions: Cut them into 8 diagonal slices for garnish.
• Wiri wiri pepper: Cut them into 8 tiny pieces for garnish.

See recipe card for quantities.

How to Make Deviled Eggs

How to Cook Eggs for Deviled Eggs

First prepare 4 hard-boiled eggs.

Add 4 eggs to 4 cups of water in a small pot then place it on high heat. Bring the water to the boil, then continue to boil for an additional 10 minutes.

Ice Bath for Hard Boiled Eggs

Finally, remove the pot from the heat and add the eggs to a bowl with ice water for an ice bath. This immediately stops the cooking process.

It takes about 10 minutes for the eggs to cool down. Once the eggs have completely cooled, remove the shells.

Scoop and Stuff 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, freshly cracked black pepper, butter, spicy brown mustard, shredded Italian cheeses, and cayenne pepper until a smooth paste is formed.

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 egg whites, making sure to fill each completely. There are so many different ways to make stuff eggs, this is just how I prefer mine!

Garnish with a piece of green onions and a small piece of hot pepper.

Storage

Store leftover Guyanese deviled 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 Deviled 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 you can use scotch bonnet or even jalapeno.
• Butter: You can substitute butter for mayonnaise.
• Add-Ins: Some recipes include relish, sugar, or vinegar.
• Garnish: Consider topping boiled eggs with bacon, paprika (or smoked paprika for a hint of smoky flavor), chives, or fresh herbs like dill or basil.

Frequently Asked Questions