Devilling is a simple process in outline with the objective being to mix a food with mustard. Often the moisture is added via an oil in water emulsion such as mayonnaise. Curried devilling is also the same process as mustard can be a component of a curry masala and there is always evolution of successful processing.

  • 1 dozen large eggs
  • 2 teaspoons mustard
  • 1/4 teaspoon sauce
  • 1/4 teaspoon salt, or to taste
  • 1/8 teaspoon black pepper
  • 1 tablespoon fresh onion, grated
  • 1/4 teaspoon fresh parsley, minced
  • 1/4 teaspoon fresh oregano, minced
  • 1/4 teaspoon fresh chives, snipped
  • 1/4 teaspoon fresh lemon juice
  • 1/4 cup mayonnaise


  1.  Prepare hard-boiled eggs; chill thoroughly.
  2.  Remove shells from eggs.
  3.  With a sharp knife, slice each egg in half lengthwise.
  4.  Carefully remove yolks and place in a mixing bowl.
  5.  Place egg white halves on a serving platter, cut-side up, and set aside.
  6.  Mash yolks with a fork until completely smooth.
  7.  Add remaining ingredients to the yolks and mix well.
  8.  Spoon or pipe the yolk mixture into the egg white halves; cover and chill until ready to serve