{"id":1387,"date":"2025-04-08T05:32:47","date_gmt":"2025-04-07T21:32:47","guid":{"rendered":"https:\/\/artoz.xyz\/index.php\/2025\/04\/08\/oprahs-deviled-eggs-are-so-good-i-cant-stop-eating-them\/"},"modified":"2025-04-08T05:32:47","modified_gmt":"2025-04-07T21:32:47","slug":"oprahs-deviled-eggs-are-so-good-i-cant-stop-eating-them","status":"publish","type":"post","link":"https:\/\/artoz.xyz\/index.php\/2025\/04\/08\/oprahs-deviled-eggs-are-so-good-i-cant-stop-eating-them\/","title":{"rendered":"Oprah’s Deviled Eggs Are So Good I Can’t Stop Eating Them"},"content":{"rendered":"

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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\u2019s favorite recipes.\n<\/p>\n

I don\u2019t 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.\n<\/p>\n

<\/p>\n

How to Make Oprah Winfrey\u2019s Deviled Eggs <\/span> <\/h2>\n

To make 24 deviled eggs, you’ll need:\n<\/p>\n

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

    Winfrey\u2019s 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.<\/p>\n

    While the eggs were doing their \u201cpolar plunge,\u201d 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.\n<\/p>\n

    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.\n<\/p>\n

    <\/p>\n

    Simply Recipes \/ Sara Haas<\/p>\n

    <\/span>
    \n<\/figcaption><\/figure>\n

    <\/p>\n

    My Thoughts on Oprah Winfrey\u2019s Deviled Eggs <\/span> <\/h2>\n

    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\u2019s version. They have many of the traditional ingredients but also a few important \u201cplot twists\u201d that set these eggs apart from others.\n<\/p>\n

    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\u2019s the \u201cdash\u201d 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.\n<\/p>\n

    Finally, the addition of Tabasco brings some front-end heat and another layer of salt and acidity that\u2019s so delicious that you\u2019ll be going back for seconds. Sorry Dad, I love these!\n<\/p>\n

    <\/p>\n

    Storage and Other Helpful Tips <\/span> <\/h2>\n
      \n
    • Prep the dish ahead.<\/strong> 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.<\/li>\n
    • Stop the weeping.<\/strong> 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.<\/li>\n
    • Store properly.<\/strong> If you can\u2019t eat two dozen deviled eggs, no problem. Store any leftovers in a resealable container and enjoy within 24 hours.<\/li>\n<\/ul>\n<\/div>\n

      #Oprahs #Deviled #Eggs #Good #Stop #Eating<\/p>\n","protected":false},"excerpt":{"rendered":"

      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 […]<\/p>\n","protected":false},"author":1,"featured_media":1388,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[947,549,33,313,993,158],"class_list":["post-1387","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner","tag-deviled","tag-eating","tag-eggs","tag-good","tag-oprahs","tag-stop"],"_links":{"self":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1387","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/comments?post=1387"}],"version-history":[{"count":0,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1387\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/media\/1388"}],"wp:attachment":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/media?parent=1387"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/categories?post=1387"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/tags?post=1387"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}