Oprah’s Deviled Eggs Are So Good I Can’t Stop Eating Them

My mom used to watch the Oprah Winfrey Show every single day. I remember coming home from school and there Winfrey would be on our television, like an old friend, sharing an interview with a celebrity or giving away books and even cars. I can remember several episodes with cooks and chefs, many of whom cooked for her, who came on the show to share Winfrey’s favorite recipes.

I don’t remember learning about her famous recipe for deviled eggs on the show, but when someone told me recently about the internet-famous recipe, of course I had to make my mom proud and give it a try.

How to Make Oprah Winfrey’s Deviled Eggs

To make 24 deviled eggs, you’ll need:

• 12 large eggs
• 3 tablespoons mayonnaise
• 2 tablespoons yellow mustard
• 1 tablespoon minced sweet pickles
• 1 dash Worcestershire sauce
• 1 teaspoon fresh lemon juice
• 1/8 teaspoon horseradish sauce
• 1 dash Tabasco
• Salt and pepper, to taste
• Fresh parsley and smoked paprika, for garnish

Winfrey’s deviled eggs begin with hard-boiling a dozen eggs. I put my eggs in the bottom of a large pot so that there was a bit of space between them, then covered them with cold water by an inch. I set the pot over medium heat and once the water came to a boil, I took the pot off the heat, covered it with a lid, and set a timer for 10 minutes. During that time, I set up an ice bath (just a large bowl of water and ice). I drained the cooked eggs and added them to the ice bath, which helped them cool quickly but also made them easier to peel.

While the eggs were doing their “polar plunge,” I got the other ingredients ready. To a large mixing bowl, I combined the mayonnaise, mustard, minced sweet pickles, Worcestershire sauce, lemon juice, horseradish sauce, Tabasco, and salt and pepper.

I peeled the eggs, sliced them in half, then dropped the cooked yolks into the bowl and mixed until everything was combined and creamy. I transferred the mixture to a piping bag (a resealable plastic bag also works well) and filled each egg. The final touch was a garnish of chopped fresh parsley and a sprinkle of smoked paprika.

My Thoughts on Oprah Winfrey’s Deviled Eggs

For most of my life I thought that my Dad made the best deviled eggs. I do think his are still my favorite, but I have to admit that I really like Winfrey’s version. They have many of the traditional ingredients but also a few important “plot twists” that set these eggs apart from others.

First, the addition of Worcestershire sauce and fresh lemon juice, which give the eggs a bit of subtle savoriness and acidity, which is smart for cutting through the richness of the yolk. Next, there’s the “dash” of horseradish, which added a touch of heat. Any more than that and it might have been off-putting, but it was only noticeable after a few bites.

Finally, the addition of Tabasco brings some front-end heat and another layer of salt and acidity that’s so delicious that you’ll be going back for seconds. Sorry Dad, I love these!

Storage and Other Helpful Tips

• Prep the dish ahead. If you have the time and foresight, prepare the ingredients in advance. The eggs can be hard-boiled at least 2 days in advance and the filling can be made 1 day in advance. Keep the filling and eggs separate, and pipe in the filling just before serving.
• Stop the weeping. Hard-boiled egg whites can start to weep, so to keep things dry, lay them on paper towels when prepping and storing them. Pat dry with a clean towel or paper towels before filling.
• Store properly. If you can’t eat two dozen deviled eggs, no problem. Store any leftovers in a resealable container and enjoy within 24 hours.