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East Coast Deviled Eggs

Deviled Eggs East Coast

East Coast spices are typically found in seafood and fish dishes but, they also add a wonderful flavour to dips or mayonnaise-based sauces.


  • 8 eggs
  • ⅓ cup mayonnaise
  • 1 Tbsp East Coast blend, ground
  • ½ celery branch, chopped finely
  • 3 green shallots, chopped finely
  • Salt and pepper, to taste


  1. 1

    Place the eggs in a pan and cover with minimum 1-inch of cold water.

  2. 2

    Bring to a boil. As soon as the water boils, cover the pan, remove from heat and let rest 7 to 8 minutes.

  3. 3

    Remove the eggs from the pan and dip them in cold water. Let cool in the water for 5 minutes, then peel.

  4. 4

    Mix the ground spices and mayonnaise. Let rest refrigerated for at least 30 minutes.

  5. 5

    Cut the hard-boiled eggs in two, lengthwise. Remove the yolks and transfer to a bowl.

  6. 6

    Mash the yolks, using a fork, then add celery, shallots and mayonnaise.

    Salt and pepper to taste. Mix well.

  7. 7

    Using a pastry pocket or a spoon, stuff the eggs with the yolk preparation.

  8. 8

    Decorate with the green clippings of shallots.