All Recipes

Deviled Eggs

Cole Mospanchuk

Nonsuch Brewery Co

Before joining Nonsuch Brewery, Cole was a dedicated baker, fixated on the fine art of sourdough bread making. Cole’s love for baking kindled focaccia making at Nonsuch that rewards customers with its airy softness.  New school devilled eggs don’t stop at dijon piquantness. A surprise antipasto centre layers a classic tomato spread into the mixture for a full flavour explosion. 


Deviled Eggs

12 large free run eggs, hard boiled

1/4 cup mayonnaise

1 Tbsp of Dijon mustard

2 tsp white wine vinegar

1 tsp salt

fresh chives

Old Bay seasoning

Maldon salt

Antipasto Relish

1 tsp minced parsley

4 Tbsp roasted red peppers

1 Tbsp pitted kalamata olives

1 tsp capers

2 Tbsp marinated eggplant


Deviled Eggs

  1. Peel and slice cooled hard boiled eggs lengthwise, removing the yolks. 
  2. In a separate bowl mix the yolks, mayonnaise, mustard, salt and vinegar. 
  3. Mash with a fork or a food processor until a nice smooth consistency. Adjust salt and acidity to desired taste.  
  4. Spoon the yolk mixture into a piping back or ziploc bag with the corner cut out.

Antipasto Relish

Mix the roasted red peppers, olives, capers, eggplant and parsley in a small bowl.


  1. When you are ready to serve, spoon 1 tsp of relish into the halved egg whites and then pipe on approximately 1 Tbsp of yolk mixture.
  2. Garnish with a small sprinkle of Maldon, dusting of Old Bay and some finely chopped chives. 

Yield 24 servings