Deviled Eggs Recipe

This week’s Friday Food Find recipe is perfect for a Sunday bar-b-que with friends and family. Deviled Eggs are a bar-b-que staple, but Potawatomi Casino Hotel Chef Jason Willis adds a little flair with extra heat to kick up the favors. 

Bring these Deviled Eggs to the next family or neighborhood gathering, and they will ask for more!


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5 Eggs

1 oz. Mayonnaise

½ oz. Dijon Mustard

1 tsp White Wine Vinegar

1/8 tsp Red Hot

1 oz. Extra Virgin Olive Oil

1/8 tsp Espelette Pepper (a French Pepper Powder)

1 oz. Maldon Salt (a brand of Sea Salt flakes)

½ oz. Finely Chopped Chives

1 tbsp. Kosher Salt                   

1 tbsp. Fresh Black Pepper                    



·       Place fresh eggs in a pot and cover with cold water. 

·       Bring to a boil

·       Turn off and cover for 12 minutes

·       Shock eggs in an ice bath for 12 minutes.

·       Peel and half the eggs.  Take care to keep the whites presentable.

·       Add yolks to a food processor bowl along with mayonnaise, mustard, vinegar, and red hot.  Blend till smooth. Scraping down the sides as needed. 

·       Taste – season with salt and pepper, and if needed, add a splash of more vinegar. 

·       Set aside 10 of the egg white halves and pipe-filling into them generously.

·       Garnish with Espelette Pepper , Maldon Salt, and Chives