“When I was a young child, one of my fondest memories was having sleepovers at my aunt’s house in the company of my sisters and many cousins. We would also prepare and eat an array of fun and delicious dishes. We were a very tight-knit family. 

 I particularly remember our Easter tradition of making Deviled Eggs, and I wanted to share this as it brings back so many amazing memories.


  • 6 or 12 eggs
  • 1/4 cup light mayonnaise
  • 2 tsp chopped fresh chives
  • 1 tsp chopped fresh parsley to garnish
  • Paprika to taste
  • Salt and pepper to taste

Devil egg tie


 1- Place eggs in a saucepan and bring to a boil. When water begins to boil, cover the saucepan and remove from heat. let rest for 10 minutes.

2- Remove the eggs and cool them in iced cold water for 5 minutes. 

3- Remove from water. Peel the eggshells. cut the eggs in half lengthwise. 

4- Remove the yolks and set aside.

5- In a bowl, using a fork, puré the yolks. Add mayonnaise, chopped chives, paprika, salt and pepper.

6- Fill ziploc with yolk mixture. Cut with a scissor a small corner of the ziploc. Fill each egg half with the yolk mixture. 

Devil egg half

 Place on a serving platter and garnish! I usually sprinkle with paprika and chopped parsley.

 Do you have any fond memories that you have been exploring?

 I hope you enjoy it!!”

Recipe by: Sylva

Know more about designer Sylva who has over 10 years experience in project coordination. Nuenza is a custom designed specialist. Discover beautiful kitchens, bathrooms, and unique storage areas customized in trendy, ergonomic lifestyle. Contact Cuisines Nuenza today.