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Food lover, food blogger, loves to cook for friends and family and specially for Mr Petite Cheffe!

If you’re into cooking and might think it’s too tough and messy, this blog is for you! Enjoy the easy, healthy seasonal recipes! Coming your way 3 times a week! A large choice of vegetarian recipes, dinner and lunch ideas, desserts and How-to recipes, all video illustrated! So enjoy cooking and bon appétit!


Deviled Eggs

 Deviled Eggs

Want to impress your friends with this easy, delicious & crowd pleasing recipe? This recipe is for you!
Try my Deviled Eggs! They’re simply Eggcellent 🙂
Tip: why don’t you make your own homemade mayonnaise? I have a recipe for that too!! Check out my How-to section. If you don’t have a piping bag here are other ways to complete this step:
Scoop the filling back into the eggs using a small spoon
Or add filling to a ziptop bag, snip one of the corners and squeeze into the crevice of the egg


  • 4 organic eggs
  • 3 tbs homemade Mayonnaise
  • Smoked paprika (optional)

How to Make It

Step 1

Add the eggs to a pot of water and bring to a boil
Once the water starts boiling set the timer to 9 minutes

Step 2

Remove the cooked eggs and place them into a bowl of cold water and ice

Step 3

Peel the eggs
Cut the eggs in half and with a spoon extract the yolk and put in a separate bowl

Step 4

Mix the egg yolks with a fork and add 3 tbsp of that delicious homemade mayonnaise (refer to Homemade Mayonnaise recipe) and mix together

Step 5

Add the mixture into a piping bag and squeeze into the crevice of the egg

Step 6

Sprinkle with smoked paprika spice
Serve chilled

Nutritional Info:


Eggs are a very good source of inexpensive, high-quality protein. More than half the protein of an egg is found in the egg white, which also includes vitamin B2 and lower amounts of fat than the yolk. Eggs are rich sources of selenium, vitamin D, B6, B12 and minerals such as zinc, iron and copper. Egg yolks contain more calories and fat than the whites. They are a source of fat-soluble vitamins A, D, E and K and lecithin, the compound that enables emulsification in recipes such as hollandaise or mayonnaise.

Source: Mother Earth News

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