This was a good way to change up deviled eggs. The pastrami adds a nice flavor and gives this a twist to classic deviled eggs.


  • 6 Hard Boiled Eggs
  • 1/2 Cup light mayonnaise
  • 1 TSP Mustard
  • 4 pastrami slices lightly cooked in butter
  • Dill for garnish
  • Salt/pepper to taste


  • Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool.
  • Meanwhile, cut pastrami into small squares using a knife or kitchen scissors and cook for one minute on low heat with some butter. Set aside.
  • Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks using a teaspoon into a small bowl.
  • Mash egg yolks with mayonnaise, stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.
  • Top with pastrami and fill and serve.

TIP: To cool eggs more quickly, rinse eggs under cold running water.


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