Kicked Up Deviled Eggs

I don’t know about you, but I love deviled eggs.

I really, REALLY love them.

I’ve tried some great deviled eggs in my time, but I’ve also tried some very bland, boring deviled eggs.  You know the kind, where the filling is basically just eggs yolks, mayo, and maybe a hint of mustard.  If, like me, that’s not your cup of tea, you MUST try this recipe for Kicked Up Deviled Eggs!  I thought they were pretty good, then I tok them to a potluck last weekend and they were a HUGE hit.  One lady asked for the recipe.  I sent her what I had scribbled down, but now you folks can have the completed recipe.  Enjoy them at your next potluck, holiday meal, or random Tuesday night dinner.

These kicked-up deviled eggs are the perfect appetizer and potluck offering!  Their extra punch of flavor will leave you wanting more!

[Tweet “Make these kicked-up #deviledeggs for your next meal or #potluck”]

Kicked Up Deviled Eggs
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  • 12 eggs
  • 2 T butter or margarine, melted
  • 1/4 cup plus 1T mayonnaise
  • 2 T yellow mustard
  • 1/4 t liquid smoke
  • 1/4 t garlic powder
  • 1/4 t chili powder
  • 1/8 t turmeric
  • 3/4 t dried oregano
  • 3/4 t dried basil
  • 1/2 t dried parsley
  • 1/2 t paprika


  1. Put a large pot of water on the stove and bring to a boil.
  2. When the water is boiling, add the eggs and set timer for exactly 13 minutes. I know this is
  3. contrary to what many have been taught about boiling eggs, but this is a FANTASTIC kitchen
  4. science trick for making eggs that peel easily without being destroyed.
  5. When the time is done pour out the hot water and fill the pot with cold water and ice. When
  6. eggs are cool, remove them from the water and peel.
  7. Slice eggs in half, lengthwise. Put the yolks in a bowl and place the whites on your serving
  8. platter/plate. Set the whites aside.
  9. Mash egg yolks with a fork until there are no large pieces left.
  10. Add melted butter or margarine, mayonnaise, mustard, and liquid smoke to egg yolks and stir to
  11. combine.
  12. Add spices and herbs to egg yolk mixture and stir to combine. Taste to make sure no added
  13. salt is needed. I’m a salt junkie and I find that between the mustard and liquid smoke these
  14. don’t need anything extra.
  15. Add the finished egg yolk mixture to a piping bag or ziplock baggie. Cut the tip off and ‘pipe’ the
  16. filling into the egg whites. You will likely have a bit of extra filling. Think of that as a bonus
  17. reward for your efforts!

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