Deviled Eggs Recipe

December 18, 2012 4 Comments

Classic Deviled Eggs Recipe


These Deviled Eggs Are A Hit At Every Party

Making deviled eggs couldn’t be easier and I have found when we make them for parties at our house or bring them to a friends, they are usually the first to go. There’s something about these ageless appetizers that make them a hit at every occasion.

My wife Meg is the deviled egg maker in our family although the girls are getting quite proficient after years of helping her prepare them. Meg had lots of practice preparing deviled eggs growing up and loves to tell her story about making ??? dozens of quail eggs for her mom’s cocktail parties. I would love to see how that is done.


There are lots of variations for making deviled eggs but most recipes call for mayonnaise, mustard and a variety of seasonings. I’m guessing most recipes depend on where you live geographically. When I looked up deviled eggs on Google, I found some fun recipes for southern deviled eggs that included chopped pickles and cayenne pepper.

Then there were some recipes from the west coast that included guacamole and cilantro. Head up to New England and they include lobster and fresh chives. Go the ethnic route and you have Italian version with parmesan cheese or Spanish version with serene ham. You can see there are lots of variations.

My Wife’s Version

I’m not going out on a limb to say my wife makes the best deviled eggs I’ve ever tasted. I would be going out on a limb if I said differently. I have seen grown men fight over these delicious modules of egginess. Just kidding but they are really good.

Hope you enjoy them.

Deviled Eggs Recipe

Prep Time: 30 minutes

Total Time: 30 minutes

Yield: 12 servings

Deviled Eggs Recipe


12 fresh eggs, hard-boiled and shells removed

1/4 cup Hellmann's mayonnaise

2 teaspoons French's Yellow mustard

Salt and pepper, to taste Paprika for dusting Fresh Parsley

How To Prepare At Home

I'm assuming you have already hard boiled the eggs and removed the shells. Cut the eggs in half long ways, remove the yolks and transfer to a bowl.

Add the yellow mustard and mayonnaise to egg yolks and mix with a fork until creamy. If it looks like you need a little more mayo or mustard, add until you end up with a creamy mixture.

Season with salt and pepper.


The easiest way to assemble is to spoon the egg yolk mixture into the egg whites but if you want to get fancy, you can pipe the yolk mixture into the eggs using a pastry bag with a fancy tip. If you don't own a pastry bag, try a zip lock bag with one of the corners cut off. Works great!

To finish up, dust the deviled eggs with a little paprika and top with a parsley sprig.


I described some other versions above but would love to hear from you in the comments section for more good ideas for your favorite Deviled Eggs recipes.

Last modified on Mon 14 July 2014 8:56 am

Filed in: Appetizer Recipes

Comments (4)

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  1. Wendell Smith says:

    I, too, take Deviled Eggs to get togethers and they always go fast. Most of the time I will add a can of Underwood’s Deviled Ham, and a little pickle relish to the egg yoke mixture.
    I never have to take any leftovers home……..

  2. Barbara says:

    I add dill pickle juice to my recipe which is basically the same as your wife.

  3. ken morgan says:

    Here in the midwest, it’s important not to leave the deviled eggs on the back porch porch to cool for too long. After they freeze, they quite inedible.

  4. FranzJosf says:

    My mother and grandmother made them like your wife, with the addition of a little white vinegar and a pinch of sugar; I think all the church ladies made them that way in the Ohio farming community where I grew up. Some ladies garnished with sliced stuffed green olives instead of paprika.

    I make them fairly often with Hellman’s or Duke’s, Maille Dijon mustard, a little zesty Italian dressing or a little bread and butter pickle juice, and chopped green onions (both in the stuffing and as a garnish); have also garnished with caviar, as my Russian friend does.

    Have also done Hellman’s, Dijon, bacon bits, and horse radish, garnishing with paprika.

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