How to hatch the most delicious Deviled Eggs this Spring

When the sun is shining and the birds are chirping, the barbeque invites start arriving. The spring and summer seasons bring with it many reasons to celebrate, such as St. Patrick’s Day, Easter, Memorial Day, & Fourth of July, to name a few. We know you want the appetizer you bring to the party to be the biggest hit,so we are sharing the recipe to the famous Deviled Eggs from Esquire Grill on 1oth and K in Sacramento, CA!


How to hatch the most delicious Deviled Eggs this Spring
Author: Kurt Spataro, Executive Chef, Paragary Restaurant Group
Recipe type: appetizer, side, potluck, eggs, bacon
Prep time: 12 mins Cook time: 12 mins Total time: 24 mins
Serves: 10


  • 20 Hard boiled eggs, separate
  • 1 Tbsp Dijon mustard
  • 10 Tbsp aioli/mayonnaise
  • A few drops Hot sauce (Tabasco or Louisiana Hot)
  • Bacon (optional)
  • 1 Bunch chives, chopped (optional)


  1. Separate whites and yolks.
  2. Sieve yolks and combine remaining ingredients.
  3. Fill egg whites with the yolk mixture.
  4. Taste for seasoning.
  5. Top with chives and bacon (optional)


(paragary restaurant group)

(cafe bernardo)

(centro cocina mexicana)