Cape Breton-Style Deviled Eggs
Deviled eggs are a staple at every Cape Breton family gathering I’ve been to, and they’re as simple as it gets—just hard-boiled eggs, mayonnaise, Dijon mustard, and salt. There’s no piping bag, no fancy garnishes, just a spoon scooping the creamy filling back into the whites. They’re rustic, familiar, and always one of the first things to disappear from the table.
I added minced red onion to these Cape Breton-style deviled eggs for a bit of texture and bite, but it’s completely optional. I also polled family members, and they all agreed—Hellman’s mayo only! (Not sponsored, just facts.) That being said, you can use Miracle Whip, Kewpie, or whatever mayo-like condiment you have.
Like my other coastal classics—Nova Scotia lobster roll, molasses baked beans, and porridge bread—these deviled eggs are as straightforward as they get. No extra steps and no special equipment—just a bowl, a pot, and a spoon. Whether making a batch for a gathering or just a few for yourself, you probably already have everything you need.
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Ingredients For Cape Breton-Style Deviled Eggs
Ingredient Notes
- Black Pepper: I like freshly ground black pepper more than pre-ground, but either work.
- Chives (optional): I like how they add color and a bit of brightness to the finished eggs.
- Dijon Mustard: Gives the filling a slight tang and a bit of sharpness.
- Eggs: I use large eggs for all of my recipes.
- Flaky Salt (optional): Adds crunch and a pop of extra saltiness. If using, sprinkle it on just before serving.
- Mayonnaise: Full-fat mayo provides richness, while low-fat versions can make the filling less velvety. Any full-fat mayo will work.
- Red Onion (optional): Adds a mild crunch and a bit of sharpness to contrast the creamy filling. It’s not traditionally used in Cape Breton, in my experience, but it’s a great addition if you like an onion.
- Salt: Start with a small amount and adjust to taste. Every deviled egg I’ve had at gatherings has been on the cusp of too salty—but never quite over the line.
It’s important to note that when making substitutions in recipes, the texture and flavor may be slightly different. However, these substitutes are the best options for changing the original recipe.
Ingredient Substitutions
- Black Pepper: White pepper can be used for a milder flavor or omitted entirely.
- Chives: A sprinkle of paprika is often used as a garnish, but I love a pop of green. Green onions or fresh dill are good substitutes for chives. Parsley also works well.
- Dijon Mustard: ½ teaspoon of mustard powder can mimic the flavor of Dijon. Yellow-prepared mustard, wholegrain, or brown mustard also works.
- Mayonnaise: Make my homemade pesto mayo or bang bang sauce and use them instead of the mayonnaise. You can also use Miracle Whip, Kewpie mayo, or any other mayo-like condiment you like.
- Red Onion: Shallots are a great alternative with a similar but milder bite.
Recipe Variations
Try any of the following for a twist on this Cape Breton-style deviled eggs recipe:
Classic Add-Ins
- Dill: Add 1 teaspoon of finely chopped fresh dill.
- Lemon: Add 1 teaspoon of fresh lemon juice.
- Paprika: Use regular or smoked paprika for garnish, or add to the filling for extra flavor.
- Pickles: Stir in 1 tablespoon of finely chopped pickles.
- Relish: Add 1 tablespoon of sweet or dill relish.
- Vinegar: Add white, apple cider, white wine, or rice vinegar to taste for extra tanginess. Start with ¼ teaspoon.
Cheesy Favorites
- Blue Cheese: Mix in 1 to 2 tablespoons of crumbled blue cheese.
- Cheddar: Mix in ¼ cup of shredded cheddar cheese.
- Cream Cheese: Replace the mayonnaise with softened cream cheese.
- Feta Cheese: Stir crumbled feta into the filling or use as a garnish.
- Goat Cheese: Stir in 2 tablespoons of crumbled goat cheese.
Fresh & Tangy
- Avocado: Mash ½ of an avocado into the yolk mixture.
- Basil (Fresh): Stir chopped fresh basil into the filling.
- Basil Pesto: Make my small-batch basil pesto and add it to taste.
- Pickle Juice: Add pickle juice to taste. Pickled jalapeño juice is also amazing!
- Salsa: Stir in 1 tablespoon of your favorite salsa.
- Sour Cream: Replace half of the mayonnaise with full-fat sour cream.
- Tarragon: Add 1 teaspoon of finely chopped fresh tarragon.
Savory & Umami Boosts
- Bacon: Stir in ¼ cup of finely crumbled cooked bacon.
- Capers: Fold in 1 tablespoon of chopped capers.
- Celery Salt: Sprinkle into the filling to taste.
- Everything Bagel: Sprinkle 1 teaspoon of everything bagel seasoning on top.
- Garlic: Mix in ½ teaspoon of garlic powder.
- Olive Juice: Add a splash to the filling.
- Olives: Mix in 2 tablespoons of finely chopped green or black olives.
- Prosciutto: Stir in ¼ cup of finely chopped crispy prosciutto.
- Ranch: Mix in 1 teaspoon of ranch seasoning.
- Sun-Dried Tomatoes: Chop 2 tablespoons of sun-dried tomatoes and fold them in.
- Truffle: Mix in ½ teaspoon of truffle oil.
- Worcestershire: Add a few dashes to the filling to taste.
Seafood-Inspired
- Anchovies: Finely mince and stir into the filling or sliver and drape over the top as garnish.
- Crab: Fold in ¼ cup of lump crab meat.
- Salmon Roe: Spoon on top as garnish.
- Smoked Salmon: Chop cold smoked salmon and stir into the filling or drape larger pieces over the top as garnish.
Spice It Up
- Cajun: Stir in ½ teaspoon of Cajun seasoning.
- Cayenne Pepper: Sprinkle in to taste or use as garnish instead of paprika.
- Chili Crisp: Add 1 teaspoon of chili crisp oil.
- Chipotle: Mix in ½ teaspoon of chipotle powder.
- Curry: Stir in ½ teaspoon of curry powder.
- Horseradish: Mix in 1 teaspoon of prepared horseradish.
- Hot Sauce: Stir in 1 teaspoon of hot sauce.
- Jalapeño: Fold in 1 teaspoon of finely minced jalapeño.
- Kimchi: Chop 2 tablespoons of kimchi and mix it into the yolk mixture.
- Old Bay: Sprinkle in to taste.
- Sriracha: Mix in 2 to 3 teaspoons of Sriracha.
- Wasabi: Stir in ½ teaspoon of wasabi paste.
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom to see the PRINTABLE recipe card with ingredient measurements and complete instructions.
How To Make Cape Breton-Style Deviled Eggs
STEP 1: Fill a medium-sized pot with enough water to cover the eggs and bring it to a rolling boil. Gently lower the eggs into the water and cook for 8 minutes.
STEP 2: Cool the eggs under cold running water and peel.
STEP 3: Slice each egg in half lengthwise from top to bottom.
STEP 4: Scoop the yolks from the whites and place them in a bowl with the rest of the ingredients.
STEP 5: Mash the filling with a fork, then switch to a spatula, stirring until light and creamy.
STEP 6: Spoon the mixture back into the egg whites. Garnishing is optional. Serve immediately or refrigerate for later.
Expert Tips
1. Cook one or two more eggs than you need in case any crack in the water or fall apart when assembling.
2. Taste the filling before spooning it into the whites; it’s much easier to adjust the flavor now than after they’re filled.
3. I prefer the flavor of Cape Breton-style deviled eggs after refrigeration—the time lets the flavors meld.
Recipe Notes
- Use a medium-sized pot that comfortably fits all the eggs in a single layer to ensure they cook evenly.
- Let the water reach a full, rolling boil before adding the eggs to prevent uneven cooking.
- Lower the eggs into the water gently with a spoon to avoid cracking the shells on impact.
- Set a timer as soon as the eggs go into the water to avoid overcooking, which can lead to dry yolks with a greenish ring.
- Slice the eggs with a clean, sharp knife for neat, smooth edges—wiping the knife between cuts helps prevent sticking.
- If the filling feels too thick, stir in more mayo to loosen it up.
- Use a small spoon to fill the egg whites for a traditional look. Use a piping or small zipper-top bag with the corner snipped off for a cleaner look.
- Garnish just before serving to keep the chives fresh and the flaky salt from dissolving into the filling.
Storage For Cape Breton-Style Deviled Eggs
- Store deviled eggs in an airtight container in the refrigerator for up to two days. Keep them covered to prevent the yolk filling from drying out, and add garnishes like chives or flaky salt just before serving for the best texture.
FAQ
Lumpy deviled egg filling usually happens when the yolks are overcooked or not mixed thoroughly. For a smooth texture, boil the eggs for exactly 8 minutes, cool them quickly, and mash the yolks while they’re still slightly warm. For extra creamy deviled eggs, press the cooked yolks through a fine mesh sieve or potato ricer before mixing with the other ingredients.
Extra moisture in the filling or condensation in the fridge can cause your deviled eggs to become watery. To avoid this, line your storage container with a paper towel under the eggs to soak up any moisture. You can also keep the filling separate until you’re ready to serve.
To keep deviled eggs from tipping over, you can slice a small piece off the bottom of each egg white to create a flat base. You can also arrange them on a bed of lettuce or other greens to help stabilize them.
More East Coast Recipes
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Printable Recipe Card
Cape Breton-Style Deviled Eggs
Special Equipment
- Large bowl
- Medium-sized pot
- Soup spoon
- Small bowl
- Small spoon
Ingredients
- 6 large eggs
- ¼ cup mayonnaise, full-fat, not salad dressing
- 1 tablespoon red onion, finely minced, optional
- 1 teaspoon Dijon mustard
- ¼ teaspoon table salt, plus more as needed
- ⅛ teaspoon black pepper, freshly ground, plus more as needed
- fresh chives, chopped for garnish, optional
- flaky salt, for garnish, optional
Instructions
- If your eggs are cold from the refrigerator, place them in a medium bowl and fill it with hot tap water. Let the eggs warm for 5 minutes.
- Fill a medium-sized pot with enough water to cover the eggs and bring it to a rolling boil. Using a soup spoon, gently lower each warmed egg into the boiling water. Set a timer for 8 minutes.
- When the timer goes off, transfer the pot to the sink, pour out the boiling water, and immediately fill the pot with cold water. Let the eggs cool for 3 to 5 minutes.
- Gently crack each egg all over its shell on the counter, then dunk it in water to lubricate the membrane before peeling. If the shell sticks, dip the egg back into the cold water and try again.
- Once peeled, slice each egg in half lengthwise, from top to bottom. Use a small spoon to scoop the yolks out of the whites and transfer them to a small bowl. Add the mayonnaise, Dijon mustard, red onion (if using), and a couple pinches of salt and pepper. Stir until smooth and creamy, then adjust the salt and pepper to taste.
- Scoop a small spoonful of yolk mixture into each egg white half, dividing evenly. Garnish with chopped chives and flaky salt, if desired.
Recipe Notes
- Use a medium-sized pot that comfortably fits all the eggs in a single layer to ensure they cook evenly.
- Let the water reach a full, rolling boil before adding the eggs to prevent uneven cooking.
- Lower the eggs into the water gently with a spoon to avoid cracking the shells on impact.
- Set a timer as soon as the eggs go into the water to avoid overcooking, which can lead to dry yolks with a greenish ring.
- Slice the eggs with a clean, sharp knife for neat, smooth edges—wiping the knife between cuts helps prevent sticking.
- If the filling feels too thick, stir in more mayo to loosen it up.
- Use a small spoon to fill the egg whites for a traditional look. Use a piping or small zipper-top bag with the corner snipped off for a cleaner look.
- Garnish just before serving to keep the chives fresh and the flaky salt from dissolving into the filling.
Storage For Cape Breton-Style Deviled Eggs
- Store deviled eggs in an airtight container in the refrigerator for up to two days. Keep them covered to prevent the yolk filling from drying out, and add garnishes like chives or flaky salt just before serving for the best texture.
Nutrition
Nutrition information is provided as a courtesy and is an estimate only. If accurate data is important to you, please verify it independently.
Hi, I’m Kelly Neil. I’m a food photographer, recipe developer, and the creator of kellyneil.com, where I share Nova Scotia-inspired recipes and simple comfort food. I’ve worked with brands such as Loblaws, Lee Valley, Cavendish Farms, Canada Beef, and many more. Subscribe to my email newsletter for new recipes and inspiration!
