Deviled Eggs with Pickapeppa Mayonnaise

Preparation info

  • Difficulty


  • Serves


Appears in

Jeremiah Tower Cooks

By Jeremiah Tower

Published 2002

  • About

I use Pickapeppa mayonnaise here, but you could use any of the mayonnaises mentioned in the Sauces chapter. I just happen to love Pickapeppa sauce, and putting some of it in mayonnaise is easy, as would be adding Indian lime pickle, or mango chutney, plus hot sauce for a bit of heat, or even beet horseradish.

For a more surprising visual effect and a more complex dish, instead of halving the eggs, cut off the tops and bottoms, scoop out the yolks without damaging the whites, make the deviled yolk mix, then put it in a pastry bag and fill the eggs by piping the egg mixture back into the hollowed-out whites. Serve them standing up with the mayonnaise spooned over.

A whole platter of these eggs for a buffet will pleasantly surprise everyone.


  • 4 large eggs
  • ¼cup sour cream
  • ½ teaspoon English powdered mustard
  • 1 teaspoon Dijon mustard
  • 4 drops hot sauce
  • Salt
  • ½ cup mayonnaise
  • 4 tablespoons Pickapeppa sauce
  • 2 tablespoons chopped chives


Put the eggs in a heavy saucepan that will just hold them in one layer, cover them with cold water by 1 inch, and bring to a boil over high heat. The moment the water boils, remove the pan from the heat, cover it, and let stand 10 minutes. Then immediately cool the eggs under cold running water. If the water is not cold, add some ice.

Peel the eggs, slice them lengthwise, and scoop out the yolk. Put the yolks in a bowl and mix with the sour cream, powdered mustard, Dijon mustard, and hot sauce until smooth. Taste for salt.

Put the mixture back in the egg whites and put the egg halves on plates with the flat side down.

Mix the mayonnaise and the Pickapeppa sauce together, and spoon over the eggs to “nap” them. Garnish the eggs and plates with the chives.