Southern Season

Pan-Seared Deviled Eggs


Quick Facts:

Serves 4-6


8 hard-boiled eggs, peeled and split lengthwise
½ cup mayonnaise
1 tablespoon Dijon mustard
Salt, to taste
2 teaspoons minced chives, plus extra for garnish
2 dashes hot sauce
2 tablespoons olive oil

You'll Need:

Non-stick pan


1. Remove the yolks gently from the split boiled eggs and put the yolks in a medium bowl.
2. Use an electric mixer or fork to mash the egg yolks thoroughly to fine crumbs.
3. Beat in mayonnaise, mustard, salt, chives and hot sauce. Taste and correct seasoning if necessary.
4. Using a spreader or a knife, spread the filling into the whites until it is filled, but flat with the whites. You will have filling leftover which you can spread thinly on crackers.
5. Heat the olive oil in a non-stick skillet, crêpe or omelet pan. When it’s warm add eggs filling side down. Cook for about 2 minutes until nicely browned. Remove from pan and serve immediately, garnished with left over chives.