Welcome to The Basil & Cinnamon Sagas! I'm Alexa, and I am a food and travel blogger who loves cooking, baking, eating, and storytelling. Enjoy reading and eating your way through the Sagas found here!

Kristy's Deviled Eggs

Kristy's Deviled Eggs


Happy Easter! 

This Easter season has got me thinking a lot about gratitude. There are so many things that I am grateful for, from being able to have spent the last week visiting my family in Colorado, to waking up to a quiet blanket of gorgeous, glistening snow the other morning, to the spicy Italian sausage orecchiette I'm about to have for lunch.

But most of all, what I'm grateful for is the people in my life. My beyond-incredible family, who offer more support and love than I can possibly describe. The friend and beautiful soul who faithfully calls week after week to catch up, even though we now live on opposite coasts and in opposite (American) time zones. The friend who understands and champions my cookbook addiction, because she has it, too. The furry dog friends who drool on my laptop and breathe their stinky breath in my face, but also roll upside down to prove how cute they are and lick my elbows and stare at me with big eyes as they tuck their noses under my arm. And of course, the friends who have been there since the beginning and are still there, the friends for life.

We moved to the mountains when I was five, right before I started school. I didn't know anyone my first day of kindergarten, because everyone I had ever played with from the moment I could crawl was still back in the city. My mom walked into class with me, looked around the room at the various kids and their parents, and homed in on one mother-and-daughter-pair in particular, because she had a good feeling about them. She marched up to them and said something along the lines of, "We just moved here and my daughter doesn't know anyone. Can your daughter be friends with mine?"

17 years later, and Shannon and I are still friends--and I'm convinced that my mom's instincts are somewhere between superhero and godlike. Shannon is one of the most honest, most loyal, and most unshakeable people I know. She absolutely is the smartest person I have ever met. As far as arranged friendships go--or any friendships, for that matter--I believe that I struck gold.

Shan and I and my mom and her mom, Kristy, all became good friends. Time spent as the four of us, or some combination thereof, permeate my memories from kindergarten to the present day. Shan and I rocking out and dancing on the coffee table in my living room to The Princess Diaries soundtrack when we were ten; singing in the elementary school choir; going through confirmation together in 8th grade, with each others' moms as our sponsors; Kristy laughing as she gifts me an enormous container of parmesan cheese; trying on prom dresses in high school; Mom and I cutting the cake at Shannon's wedding. Every year of my life, they've been there.


I've been at Kristy and Shannon's house more than just about any other, and it says something when going to someone else's house can feel like going home. I've spent hours in their sun-drenched kitchen, because Kristy is an absolute wizard when it comes to cooking and baking. Oh, and knitting and sewing and crafting and laughing and talking and basically just existing! She always has something on the stove, in the crockpot, or coming out of the oven. She's basically the bread queen, because they always have some version of freshly-baked bread on hand, and she makes cookies like nobody's business. Going over to their house means helping Kristy and Shannon bake something and then helping them eat it while you all sit at the kitchen table and talk and laugh and maybe play a game or two.

When I found out that I'd be home in Colorado this week, I immediately reached out to them to hang out. Then, I had an idea. I asked Kristy if she'd be interested in sharing one of her delicious recipes on my blog--making it together with Shannon and my mom and shooting it in that lovely sun-drenched kitchen. She and Shannon both agreed, and Shannon came up with the idea to dye Easter eggs and then make deviled eggs, in honor of the approaching holiday.

So that's how it came to be that on a sunny spring morning in the mountains of Colorado, we all gathered together in Kristy's kitchen and dyed Easter eggs various shades of bright pinks, greens, blues, yellows, purples, oranges, and an array of combinations between. Kristy had the bread machine going, making dough for something called houska, which I had never heard of but have since found out is a Czech Easter and Christmas bread. We took the bread out of the machine and kneaded it on the counter, and then--Italian pane di Pasqua-style--Kristy showed us how to braid an egg into it to make a little Easter baby. We braided some to resemble little nests with the egg in the middle, too. The bread went into the oven to bake while we worked on the deviled eggs.

  This should be about the consistency of your deviled egg yolks. 

This should be about the consistency of your deviled egg yolks. 


Here is where I feel I must be transparent for the sake of authenticity. The thing is, I don't really like eggs, deviled or otherwise. I prefer my eggs in a cake, or cookies, or--you get the point. Every once in a while, the mood strikes me for scrambled eggs or a nice omelette, and I'm usually all about a good frittata or quiche, but I have yet to get into sunny-side up or fried or poached or runny or deviled or hardboiled or any of those other egg variations (the horror, I know). 

You may be wondering: why on earth should I trust a deviled egg recipe from your site, then? Well, it isn't my recipe. It's Kristy's. But here, once again, I feel I must be transparent in that she doesn't like deviled eggs either. Now you're probably thinking that I've lost it and why would anyone make deviled eggs championed by two deviled egg non-enthusiasts?! Stay with me for a second.

Kristy's deviled eggs are famous. They're beloved. Her family is crazy for them, and whenever she takes them to events, people love them there, too. In fact, I could hardly finish photographing them before Shannon and her husband, Tyler, snatched them from the plate and began munching. Besides, eggs are so hot right now (if you didn't read that in the voice of Mugatu from Zoolander, I'm disappointed!). I wanted to provide an egg recipe for you all, especially in time for Easter this weekend. And this one happens to be one that's well-loved and trusted.

Kristy makes this recipe by sight, by looking at the consistency of the yolk mixture and the amount of seasoning and determining what to add and how much to add. She didn't have a written version of the recipe for me--we worked our way to one by figuring out exactly how much a "splash" of this and a "smidgen" of that is. We did, however, keep a few "sprinkle" of's in the final recipe in regards to the dried spices, because that's seriously all they are: a quick sprinkle of the spice over the bowl, then mixing it in.


A few quick notes about the recipe. First, Kristy says that you can use a mixer to mix the egg yolks if you want, but she just uses a fork to mash and mix them. It makes it quicker and easier. Second, once you pipe/spoon the yolk mixture back into the egg white and sprinkle on a little bit of salt and black pepper if desired, Kristy says the eggs are done. However, if you want to add a little color, sprinkle a bit of paprika on them as well--she doesn't believe this really adds much to the flavor though, it's mostly for looks. Finally, this recipe makes 12 deviled eggs, but it can easily be doubled, depending on how many you want to make. 

I hope that you all have a beautiful and joyful Easter holiday with family and/or friends and plenty of Cadbury eggs and chocolate bunnies! And if you're looking at the hardboiled eggs you've dyed and wondering what in the world you're going to do with them all, give Kristy's Deviled Eggs a try. :)

xoxo Alexa


Kristy's Deviled Eggs

Makes: 12 deviled eggs

Takes: 10 minutes

The Characters:

  • 6 hardboiled eggs
  • A little less that 1/8 tsp. Lawry's seasoned salt
  • 1/8 tsp. dried mustard
  • Sprinkle of ground black pepper
  • Sprinkle of garlic powder
  • Sprinkle of cayenne pepper
  • 1/4 tsp. dill pickle juice
  • 3 Tbsp. real mayonnaise
  • Black pepper, salt, and paprika to sprinkle on top (optional)

The Sagas:

  1. Cut the hardboiled eggs in half lengthwise. 
  2. Remove the yolks and place them in a bowl.
  3. Use a fork to smash the yolks together.
  4. Add the seasonings to the bowl and mix into the yolks. 
  5. Add the dill pickle juice and mayonnaise to the bowl and mix into the yolks.
  6. Mix and mash the yolk mixture with a fork until it's as smooth as you can make it.
  7. Taste test and add more seasoning, pickle juice, or mayo as necessary until desired taste is reached.
  8. Pipe or spoon yolks back into the hardboiled egg white.
  9. Sprinkle a little ground black pepper and salt over the top of each deviled egg, to taste. Add paprika if wanted for color; doesn't really add much flavor.

Recipe created by Kristy Craig and published with her permission.


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