Deviled Eggs

We love eggs, as I’ve said many a time before, and deviled eggs usually show up on the holidays or any special occasion. This is just a basic version of deviled eggs. I have seen others that use relish and hot sauce, even one that was called a ‘Sanctified Egg’.

This is one of those recipes that I really don’t measure at all. I just add and taste. I’ve tried to get the amounts as close as possible but you can adjust them to your taste.

WARNING: Overindulgence of these could cause others to distance themselves from you later on in the day!

Deviled Eggs

Deviled Eggs


  • 6  boiled eggs (I usually make a couple extra as it never fails that one will mess up)
  • 1 T. mayo
  • 1 t. mustard
  • salt and pepper to taste
  • paprika, optional


Cut the eggs in half, lengthwise. Scoop out the yolk.

Place the eggs on a serving tray and the yolks into a small mixing bowl.

With a fork, mixer, or food processor blend together the yolks, mayo, and mustard. Add the salt and pepper to taste.

Refill the eggs with the mixture and sprinkle with paprika, if desired.

Tip: I like to put the yolk mixture into a pastry bag and squeeze it back into the eggs. It looks much prettier but a spoon works well.

To make them a little extra prettier you can use a star tip on the bag when filling the eggs.

8 thoughts on “Deviled Eggs

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