Deviled Eggs

Recipe dedicated to Elizabeth…thanks for the request 🙂

Quick and easy…enough said. Besides, who doesn’t like deviled eggs?


Makes 24 halves


  • 1 Dozen eggs
  • 1/4 Cup mayonnaise
  • 1 Teaspoon Dijon mustard
  • S&P to taste
  • Paprika


  • Gently place the eggs in a large pot and fill with just enough cold water to cover the eggs.
  • Bring to a full boil, uncovered.  Remove from heat, cover and let sit for 12 minutes.
  • Remove eggs with a slotted spoon to a bowl and cool under cold water, OR you can place them in the refrigerator until you’re ready to prepare them.
  • Peel the eggs, cut each in half lengthwise and scoop out the yolks into a bowl.  Place the whites on a serving dish.
  • To the yolks, add the mayonnaise, mustard and a pinch of S&P. Mash with a fork until well combined.
  • Taste the filling and adjust to your liking, for example…if you prefer a creamier filling, add more mayo.

⇒  At this point, you may want to  add a few other ingredients….or not.  For example, some people prefer their deviled eggs to include pickles.  If you enjoy this flavor, I suggest adding the following:

  • 2 Teaspoons chopped sweet pickles
  • 1 Teaspoon pickle juice
  • 1 Teaspoon sugar
  • 1 Teaspoon white vinegar


  • With a spoon, generously fill each egg white with the filling, sprinkle the tops with Paprika and serve.

Try adding a small dash of hot sauce over the top of your individual egg, such as Tobasco or a small dash of HP sauce…SO delicious!

Any leftovers should be covered and stored in the refrigerator.


I welcome your feedback and comments, below. Have a question or specific recipe request?  I’ll be happy to research and find an answer.





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