Deviled Eggs

Deviled Eggs or Angel Eggs


for 24 servings

  • 12 eggs
  • ½ cup Simon’s Secret Sauce (any flavor)


  • paprika
  • 1 tablespoon fresh parsley leaves


  1. Place the eggs in a pot and fill with cold water until the eggs are just covered. Bring the pot to a boil, then cover, remove from heat, and let sit for about 12 minutes.
  2. Transfer the eggs to a bowl of ice water for about 3 minutes, then peel them and cut them in half. Transfer the egg yolks to a bowl, and set the cooked egg whites aside.
  3. Mix the Simon’s Secret Sauce with the yolks and transfer to a piping bag. (Alternatively, use a zip-top bag with a corner cut off.)
  4. Pipe the mixture into the egg whites, garnish with paprika and parsley, and serve chilled.
  5. Enjoy!


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