Cape Breton-Style Deviled Eggs
Cape Breton-style deviled eggs are a staple at every family gathering I’ve been to on the Island, 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.
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Ingredients For Cape Breton-Style Deviled Eggs
Ingredient Notes
- Chives (optional): I like how they add colour and a bit of brightness to the finished eggs.
- Dijon Mustard: Gives the filling a slight tang and a bit of sharpness.
- 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. In my experience, it’s not traditionally used in Cape Breton, but it’s a great addition if you like an onion.
- Salt: Every deviled egg I’ve had in Cape Breton teeters on the edge of too salty—but never crosses the line. Add at your discretion.
It’s important to note that when making substitutions in recipes, the texture and flavour 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 flavour or omitted entirely.
- Chives: A sprinkle of paprika is a classic garnish, but I love a pop of green. Green onions or fresh dill are good substitutes for chives, and parsley also works well.
- Dijon Mustard: Half a teaspoon of mustard powder can mimic the flavour of Dijon mustard. Yellow-prepared mustard, wholegrain mustard, 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.
Recipe Variations
Try any of the following for a twist on this Cape Breton-style deviled eggs recipe:
- Blue Cheese: Mix in crumbled blue cheese to your taste.
- Capers: Fold in 1 tablespoon of chopped capers.
- Chili Crisp: Stir in chilli crisp to taste.
- Crab: Fold in ¼ cup of lump crab meat.
- Pickle Juice: Add pickle juice to taste. Pickled jalapeño juice is also excellent.
- Relish: Add one tablespoon of sweet or dill relish.
- Smoked Paprika: Sprinkle as garnish, or add to the filling for extra flavour.
- Smoked Salmon: Chop cold smoked salmon and stir into the filling or drape larger pieces over the top as garnish.
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 flavour now than after they’re filled.
3. I prefer deviled eggs after refrigeration because the time lets the flavours meld.
Recipe Notes
- For even cooking, use a medium pot that comfortably fits the eggs in a single layer.
- 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.
Storage
- 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.
Did you make these Cape Breton-style deviled eggs? Please rate the recipe and tell me how it went in the comments below. Also, stay in touch with me on Instagram, Facebook, and Pinterest to see more Nova Scotia recipes and simple comfort food.
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
- For even cooking, use a medium pot that comfortably fits the eggs in a single layer.
- 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.
Storage
- 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 an estimate and is provided as a courtesy. For precise nutritional data, please calculate it independently using your preferred nutrition calculator.
Hi, I’m Kelly Neil. This is where I share Nova Scotia recipes and easy 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!
