Classic Deviled Eggs

Classic Deviled Eggs |

Fourth of July is quickly approaching so I figure it’s finally time to share my favorite recipe for deviled eggs. The reason I’ve never shared it before is that I’ve never had a recipe written down. I usually just add the ingredients bit by bit until it tastes right. But this morning I decided to actually measure things as I went and now I can give you a recipe that somewhat replicates my standard deviled eggs.

So, what’s so special about my deviled eggs? Absolutely nothing. Just like my egg salad, I prefer my deviled eggs free of any additions. I don’t add anything sweet, I don’t add anything crunchy, I don’t even add anything spicy. And I never, ever, ever add any chopped onion. My eggs are universally appealing because no one has ever bitten into one of my eggs and encountered an ingredient they weren’t expecting.

But these eggs aren’t bland or boring. I think they are a bit tangier than the average deviled egg and that’s what keeps people coming back for more. The last time I made deviled eggs, the darn things were almost gone before I managed to make my way over to the plate! From now on, I’ll be sure to stash a couple extra in the fridge to ensure that doesn’t happen again.

And who says deviled eggs are just for parties and barbecues? I think they’re great anytime! Sometimes I’ll just make one or two for a snack. See that photo up there? I ate a couple of those eggs for breakfast this morning. And this one down below? I just ate that one, too.

Classic Deviled Eggs |

You might have noticed that I pipe the filling into my eggs using a pastry bag and decorating tip rather than just spooning it in. It’s not because I’m trying to be fancy. Trust me, I’m not fancy. But over the years I’ve figured out that if I fill the eggs using a pastry bag, I don’t run out of filling as quickly.

When I use a spoon, I usually put too much filling in each egg, then run out before I’ve filled them all. Using the pastry bag, I end up filling every single egg and then have a bit left over to squeeze on my finger (or directly into my mouth if no one’s watching).

It’s up to you. If you have some disposable pastry bags and a decorating tip that is suitable for the job, go ahead and pipe that filling into the eggs. If not, just use a spoon but try not to overfill them!

Yields 12 deviled eggs

Nicole's Best Basic Deviled Eggs
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6 eggs, hard cooked and peeled

1/4 cup mayonnaise

1 teaspoon yellow mustard

3/4 teaspoon white wine vinegar

pinch of salt (optional)

fresh ground black pepper (optional)

smoked paprika (optional)


Cut eggs in half. Arrange egg whites cut side up on a serving plate and put the yolks in a small mixing bowl. Mash yolks with fork then stir in mayonnaise, mustard, and vinegar. Mash and stir all ingredients together well. Taste and add salt and pepper if desired. Spoon a little bit of the mixture into each egg white half, dividing mixture as evenly as possible between the eggs. Sprinkle eggs with smoked paprika if desired. Serve immediately or refrigerate until ready to serve.


Mixture may be piped into the eggs using a pastry bag instead of using a spoon. Recipe can easily be doubled. I always make my deviled eggs with Best Foods Mayonnaise (aka Hellmans) and just regular yellow mustard. If you don't have white wine vinegar, just use your favorite kind or whatever you have on hand. If you don't have smoked paprika, just use plain paprika. I suggest that after the first time you make these, don't bother with the recipe and just add things to taste like I normally do-- it's more fun and then you don't have to clean the measuring cup and spoons!

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  1. Tyler

    Oooh I’ve had those! (and they were goood) Did you use your light at all in these photos?

    12:08 pm  Jun 27th, 2008
  2. Emon

    Mmm…you know, by making these so easy to make you are indirectly responsible for making me go pig out!

    p.s. two posts in two days…she’s baaaack! 😉

    12:12 pm  Jun 27th, 2008
  3. kickpleat

    awesome! i plan on making devilled eggs for canada day and this recipe looks pretty much perfect!

    1:01 pm  Jun 27th, 2008
  4. Lydia (The Perfect Pantry)

    I’m firmly in the no-onion camp too, but I do like a bit of something spicy, like warm Aleppo pepper, in my deviled eggs. Whoever brings deviled eggs is always the hit of the party!

    1:02 pm  Jun 27th, 2008
  5. Nicole

    Tyler: I did use the new light for the egg photos. I’m still learning!
    Emon: If you make them, I dare you to post a photo on your blog!
    kickpleat: Great, hope you enjoy them!
    Lydia: I don’t even know what Aleppo pepper is! Off to google it now 🙂

    1:07 pm  Jun 27th, 2008
  6. Emon

    I accept your dare. 🙂

    1:26 pm  Jun 27th, 2008
  7. Quinn

    Wow, beautiful photos. I type this with one finger over my lips trying to quell the urp-reflex because deviled eggs are so not my dish.. this should only give my compliment more merit, though. Lovely soft light that’s just perfect for this subject.

    2:09 pm  Jun 27th, 2008
  8. Nicole

    Emon: Well I’ll keep an eye on your blog then. I bet Emonome turns into a food blog in no time!
    Quinn: The fact that you aren’t a fan of deviled eggs makes your compliment that much more meaningful. Thanks!

    4:53 pm  Jun 27th, 2008
  9. Ruby

    Your deviled eggs look fantastic. I personally like finely chopped celery and relish in mine, but once someone put horseradish in their recipe and didn’t tell me. I almost yacked, it was so nasty! Basic is good, very good and I can see myself eating quite a few of these! Nice picture…

    6:26 pm  Jun 27th, 2008
  10. Pille

    Your devilled eggs look so pretty – I only recently started piping the mixture, too. Partially for looks, but it’s also much less hassle!
    And our egg recipes are pretty similar – I use butter, you vinegar 🙂

    11:23 pm  Jun 27th, 2008
  11. Nicole

    Ruby: Justin likes sweet pickle relish in deviled eggs and I don’t necessarily hate it, but I prefer them plain. I love celery but I don’t like crunchy things in my eggs! 🙂

    Pille: I saw that you use butter in yours and now I’m curious about trying it. A little butter usually makes anything better 😉

    8:49 am  Jun 28th, 2008
  12. Rhonda

    I make deviled eggs as snacks also, as I rarely entertain and the hubby doesn’t eat eggs. I use a very similar recipe too, I am a purist 🙂 I have to say though, the paprika is not optional 😉

    11:50 am  Jun 28th, 2008
  13. Chez US

    I love deviled eggs, but always forget about them, thus never making them. Thank you for putting that idea back into my mental recipe box! Your photos are fantastic

    2:49 pm  Jun 28th, 2008
  14. Drew Kime

    I completely agree about not adding extras. I don’t use the piping bag, though. I hate having to clean the little tips.


    9:20 pm  Jun 28th, 2008
  15. Jen

    Nicole- your photos are amazing; I am getting hungry just looking at them. I have to say that I totally agree with you- deviled eggs don’t need anything fancy or crunchy in them at all, the classic plain ones are always the best.

    9:28 pm  Jun 28th, 2008
  16. Lori

    Great simple deviled egg recipe and what a mouth watering photo!

    4:57 am  Jun 29th, 2008
  17. Sally

    So pretty, so yummy looking and so easy to do. This is a must do, THANK YOU

    5:03 am  Jun 29th, 2008
  18. Irena

    Wow. I haven’t had these since forever. Devilled eggs are not so common in Australia but I used to eat very similar eggs in Ukraine where I grew up. My mum did however add sauteed onions. We would add part of the mayo in the egg mix and the rest as dollops on the top of the eggs. I think I’ll have to make them for my next dinner party or a bbq.

    5:16 am  Jun 29th, 2008
  19. debby

    this is how i make mine, i use white balsamic vinegar. Simple is perfect. these look beautuful!

    8:40 am  Jun 29th, 2008
  20. Maya

    Sometimes simplicity is the best…I will be making some of these babies next weekend for my honey’s b-day. Lovely pictures!

    9:46 am  Jun 29th, 2008
  21. chefjp

    Nice job on this recipe. Devilled eggs do indeed make a nice snack, especially during the hot summer months. Sometimes I do a variation & work a little remoulade sauce into the yolk mixture. Then I serve it as a devilled egg remoulade as a side with some broiled fish. a bientot!

    8:33 am  Jun 30th, 2008
  22. Amy

    Gorgeous photo!

    11:54 am  Jun 30th, 2008
  23. Mrs. L

    I eat deviled eggs for breakfast all the time! Glad to see I’m not the only one.
    Great black and white photos too.

    2:29 pm  Jun 30th, 2008
  24. kittie

    These look really pretty! The piping bags make them proper party finger food!

    7:51 am  Jul 1st, 2008
  25. swirlingnotions

    So funny . . . I have deviled eggs on the menu for Fourth of July chez Huber. Only, and this flies in the face of your purist take so forgive me, I’m going to try mixing the yolks with a bit of curry and quinoa.

    4:42 pm  Jul 1st, 2008
  26. Vinochica

    I’m also in the no-sweet-or-crunchy-additives camp, but I recently discovered that using a pinch of truffle-infused salt is fabulous in deviled eggs… it’s inexpensive but so luxurious.

    Thanks for all the great posts!

    10:25 pm  Jul 5th, 2008
  27. Y

    This brings back memories, as devilled eggs was one of the very first things I learned to make in the kitchen! Didn’t get taught any fancy piping then though! 🙂

    4:31 pm  Jul 10th, 2008
  28. Cindy

    I was looking for a simple deviled egg recipe, and yours is fabulous–the kids loved it! I had to laugh when I saw the Egg in a Nests–we grew up on those and the favorite part was the little piece of toast cut out of the middle, and fried separately. Love your website and can’t wait to get more recipes!

    10:29 am  Jul 11th, 2008
  29. Niki

    How on earth do you get all the little lumps out?? I have to beat them with an electric mixer to get them smooth, and they still don’t look as nice as yours!

    2:22 pm  Jul 16th, 2008
  30. Robin

    Try running your egg yolks through a potato ricer…works great for me and there’s no lumps!

    6:20 am  Jul 17th, 2008
  31. Martha

    Rather than use a bowl and a piping bag, I make mine in a plastic bag (cider vinegar is my choice), snip a corner of the bag and fill. Not as pretty, but a huge time saver when you’re making enough for a crowd.

    5:46 pm  Jul 19th, 2008

    i lovee me some deviled eggs.
    i eat ’em morning,lunch anddd night time.
    I find you guy’s dedication to deviled eggs, amazing.
    I pretty much get on this website everyday just to see the new updates.
    in fact,im making deviled eggs at this very moment.
    oops,i think there done..hold on.
    dot dot dot
    ohh,there not done,false alarm.
    ANYWAYS,do you guys ever have false alarms,when you think your eggs are done..
    and they lie to you because there really not done.
    and i yell at them, ” YOUR NOT DONE!LIER!”
    but they dont listen to me.
    i guess its just me or something because they listen to my friends.
    no one understands me.

    10:29 pm  Jul 28th, 2008
  33. Deviled

    Amazing picture! They look delicious!

    9:23 pm  Jul 29th, 2008
  34. trupeach

    in case you don’t have piping bags: at a recent party, our hostess said that she simply used a sandwich bag and cut a hole in one corner in order to fill her yummy deviled eggs. genius!

    2:58 pm  Aug 2nd, 2008
  35. Grace Pelka

    How long can I keep the devil eggs in the refrigerator after they are made?
    Looking forward to your answer.
    Thank you
    Grace Pelka

    5:48 pm  Aug 7th, 2008
  36. Nicole

    Grace: If you put the deviled eggs directly in the fridge, they should last for two or three days. But if they sit out on the counter for a while, like at a party, the leftover eggs shouldn’t be kept because the mayonnaise could spoil.

    8:17 pm  Aug 7th, 2008
  37. Martha

    I just made these and they are really just perfect for me. Mine didn’t get as smooth as yours, you must have used a food processor? Thanks for posting it!


    1:48 am  Sep 5th, 2008
  38. Martha

    Sorry, it cut off my PS what lighting did you use? I just ordered a Nikon SB 800 speed light, and am excited to try it out:-)

    1:49 am  Sep 5th, 2008
  39. Nicole

    Hi Martha, so glad you liked the eggs! I didn’t use a food processor, just mashed the yolks well with a fork before adding the other ingredients and then continued mixing with the fork or a small whisk until it’s fairly smooth. For the lighting in the egg photo, I used this Lowel EGO tabletop fluorescent light. I learned about the light from Jaden at and it’s a pretty good substitute for natural light if you are trying to shoot during a time when you don’t have good light. I still prefer to use natural light when I can but it’s nice to have a good substitute if I’m trying to take a photo at night or in a different part of the house that doesn’t have good light.

    I’ve never tried using a flash for food photography but I know that Deb and Alex at get great results with a Canon speedlight. Good luck! 🙂

    10:02 am  Sep 5th, 2008
  40. Spouse Calls

    I’m with Martha on the bag method of filling deviled eggs. I just mix and mash everything in the bag — my kids love to help with this part, but not as much as the eating part.
    Sometimes I mix in one side of the bag, keeping one corner clean. Then I snip the clean corner, add a decorator tip and then squeeze from that side. Easy and attractive. No bowls to clean up either.
    Best wishes for your new house.

    3:43 am  Sep 12th, 2008
  41. Kristen

    Simple and delicious! Just what I was craving 🙂

    2:25 pm  Oct 1st, 2008
  42. Amanda

    I went to a Halloween dinner party last night and brought twenty of these deviled eggs, and they were so satisfying.

    10:13 am  Nov 2nd, 2008
  43. Todd

    This recipe is awesome. This was my first time making deviled eggs. You were right to keep it simple. I didn’t have a pastry bag or white wine vinegar, so I improvised. i used a zip lock baggy, and substituted balsamic vinegar. The smoked paprika really is a nice finishing touch. Thank you!

    9:55 pm  Nov 23rd, 2008
  44. Fred

    These were way too boring and just to basic. I usually crumble bacon and use a little ranch dressing and dill relish in mine and everyone seems to love them. One person called them, “dream eggs”. Sometimes a shrimp on top, caviar or a black olive is a nice compliment.

    8:05 am  Nov 24th, 2008
  45. PERSON

    I love this recipe! 😉
    Thank you!!

    -Person- 😀

    😀 happy Thanksgiving!! 😀

    1:46 pm  Nov 27th, 2008
  46. AM

    Just a note on the pastry bag…I don’t ever have those around, but I always have a ziplock bag around. I mix it all up, cut off a corner of the bag and squeeze it into the eggs. It doesn’t look quite as pretty, but is much easier than using a spoon. Another thing I do when I have to take them to a potluck is leave the filling in the bag and pack up the egg whites, paprika and my serving tray and fill them when it is time to put them out. This helps me avoid getting squished eggs that look horrible by the time they are set out to be served.

    12:20 pm  Dec 8th, 2008
  47. Nicole

    AM:Thanks for the great tips! 🙂

    12:25 pm  Dec 8th, 2008
  48. Natalie Ten Brink

    My husband just used your recipe for a company potluck. He had gotten some bacon salt from some place on-line and used that instead of the paprika on top. They were delicious! Best deviled eggs I’ve ever had!

    3:37 pm  Dec 13th, 2008
  49. Greg

    I used this as the model for my recipe with just a few small twists. Instead of just mayo I used 2 heaping tbs mayo and 2 heaping tbs sour cream, added some finely shredded sharp cheddar to the mix and also added dried dill. I finished it with the good ol’ sprinkling of paprika as well as a little more dill just to make it a little more colorful. Delicious! Thanks 🙂

    5:29 pm  Dec 23rd, 2008
  50. Melissa

    I use your recipe all the time for the holidays. They are always a hit and there are never any left overs. I now do multiple batches one to serve and one for myself.

    8:24 am  Jan 23rd, 2009
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  53. RoseMarie

    This recipie was FABULOUS! I made them for the Family and they LOVED them. THANKS SOOOOOOO MUCH!!!!!!!

    5:46 pm  May 18th, 2009
  54. Holly

    i love deviled eggs

    7:21 pm  Oct 30th, 2009
  55. Pica

    To center your yokes stir the eggs until they set and you will have nice strong whites.
    Sometimes I put horseradish in the yokes.

    2:26 am  Nov 17th, 2009
  56. Pica

    I couldn’t stand it after reading all these comments at 3:30 am I was making deviled eggs.
    They were so good!!!

    1:00 am  Nov 18th, 2009
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  58. Arli

    I just found your site yesterday and am having a blast comparing recipes. I also like a simple deviled egg but with kids sometimes a little sweet or a little tang will go a long way. Try substituting miracle whip for the mayo and honey mustard for the mustard (leave out the vinegar). Its a bit sweet and tangy without being overly complicated. The kids really enjoy them and they are still super easy.

    8:43 pm  Feb 1st, 2010
  59. Lucy

    I’m about to make these for a potluck. Just curious, but what is the purpose of the white wine vinegar? I’ve never heard of adding that to the filling before. Does it give it a different taste, or is the purpose to change the texture of the filling (make it smoother, creamier)?

    Thanks! I love your website, btw. So many great recipes, so little time in the kitchen! 🙂

    8:13 pm  Mar 23rd, 2010
  60. the misses

    Looks great can’t wait to try it…I’ll let u know what the mr. Thinks of it…perfect snacks for easter!

    12:50 am  Mar 31st, 2010
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  62. Holly K

    Another ‘purist’ who is not fussed over any lumpy stuff in my DE’s. 🙂 Only changes from this recipe is that I put a touch of curry powder in and use mustard powder rather than bottled mustard, and another touch of butter. No vinegar in mine. DE’s are indeed yummy!

    11:23 am  May 26th, 2010
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  64. DessertForTwo

    Deviled eggs are one of the world’s most perfect foods. Do you have any tips on how to peel the shells from the eggs once they’ve been boiled? I’ve had the best luck using old eggs (the air bubble between the white and the shell gets larger over time). But I still manage to ruin a few! Any tips?

    10:15 am  Jul 2nd, 2010
  65. Ivy

    I don’t think I would do deviled eggs without piping the filling with a star tip. It’s what makes them. 🙂

    1:40 pm  Jul 2nd, 2010
  66. Hettar7

    I LOVE Deviled Eggs! Always have to restrain myself from taking too many when I go to gatherings or no one else would get any. I usually don’t measure either, and I normally add WAY more mustard than most people. Your addition of vinegar sounds interesting. I might try it and see how it is. Thanks for posting.

    7:32 pm  Jul 4th, 2010
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  68. Bill

    Why do simple recipes always have to have that one item not on hand ( SMOKED paprilka ) please!

    5:33 pm  Oct 6th, 2010
  69. Kristen

    Oh, these were scrumptious . . . I may or may not be guilty of eating half of them in one sitting all by myself. (Shhhhhhhh!)

    Does anybody have a blasted terrible time actually producing properly cooked hard boiled eggs? It took two tries this time around to get eggs not too runny.

    5:04 pm  Dec 2nd, 2010
  70. Peggy

    I just made these tonight but added a sprinkle of white pepper. Amazing. It has that mild creeping heat. The white pepper was not enough for anyone to really pay attention but just enough for a little kick.

    6:55 pm  Dec 21st, 2010
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  73. Heather

    These are very similar to my grandmother’s deviled eggs. Except she didn’t use the vinegar. She used just the juice from the relish jar. Gives the sweetness of the relish without adding any texture to the eggs. Of course, she just mixed it to taste — she never used a recipe for anything. Now maybe I can make some that taste like hers. Thanks for the recipe!

    1:29 pm  Mar 9th, 2011
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  75. Angel

    I love deviled eggs and have just discovered smoked paprika. I added garlic white wine vinegar and it was delish. Thank you so much for a great blog!

    7:41 pm  Apr 12th, 2011
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  78. Ann

    I agree completely on keeping deviled eggs simple. Not only do additions overpower the flavor and texture of the eggs, in my opinion, it’s what I grew up with, which seems to be the overwhelming reason why most people prefer their own recipe, and which explains why your recipe is “universally appealing.” In my extended family, the recipe is even more basic than yours: Miracle Whip or mayo, salt, pepper, maybe a bit of garlic powder, and that’s it.

    I was shocked yesterday, after more than four decades of making and eating many deviled eggs, to discover that many people add mustard to them. I’m from Mississippi, grew up in Florida, and have lived in Texas for many years, and have never tasted one with mustard in them, or even heard of it. How odd! My mother-in-law, from the Midwest, puts paprika on hers, but I think it detracts from the flavor.

    As for peeling the eggs easily, I used to hate peeling eggs until I read Heloise’s Hint when I was a teenager. Place eggs in cold water, bring to a boil, cover, turn off heat, let set for fifteen minutes. Then drain hot water, vigorously shake eggs to crack shells, immediately run cold water over them, and peel right away in the cold water. The shells slide off.

    7:59 am  Jul 3rd, 2011
  79. Jen

    Your egg fotos look delicious I made them using your recipe and it turned out wonderful. I love to cook but usually the recipes are to sweet and I guess I just found a site where i can make food using great recipes.

    10:46 am  Jul 7th, 2011
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  83. Carey

    Just wanted to say thanks for the super easy recipe. Somehow, even after YEARS of helping mom make Thanksgiving dinner, somehow,my eggs never turn out quite as perfect as her’s. In my research for this recipe, I DID stumble on a neat little garnishign trick I am going to use and I just wanted to share…
    Instead of sprinkling the paprika over the finished egg, sprinkle it BEFORE the yolks have been piped in (P.S. I totally use a Ziploc sandwich bag – easier getting in the bag and no mess afterward when I throw the bag out)! Super smart – and I am TOTALLY going to do that this year.
    Thanks again for the simply awesome recipe!

    5:01 pm  Nov 20th, 2011
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  86. Varga Laszlo

    Lovely looking deviled eggs. I like that you user smoked paprika, that gives an extra poignant flavour.

    You can take a look at my ideeea, Mushroom Shaped Deviled Eggs::


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  88. Summer

    I used farm fresh eggs, so the yolk is most of the time off to the very side of the egg making it ‘difficult’ not to rip the lining. (I think It makes it taste better though) 🙂
    Thanks for the Recipe!!!!!!!

    12:35 pm  May 21st, 2012
  89. Jenn

    Mmmm, these look delicious…I LOVE deviled eggs and they are so simple. I too have been known to eat half of a batch in one sitting…A great way to quickly and easily peel boiled eggs is a trick my dad taught me. Once they are cooked, run them under cold water then simply roll the eggs one at a time on a table or counter with your hand to crack the shell (like you would rolling a piece of dough between your hand ad the table). Don’t press to hard just light pressure, enough to cause the shell to crack but not enough to squish the egg. This makes the entire shell come off in one piece. I usually do it over an old plastic bag so i just have to tie it up and toss it in the trash for simple cleanup.

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  95. Mrs. Alexander

    Nicole this is a great recipe!!!! I dont like crunchy things in my eggs either so i tried puting a small amount of sweet pickle cubes juice in the yolk mix and it turned out great :))

    8:45 pm  Nov 17th, 2012
  96. Clever

    I like old bay sprinkled on top of my deviled eggs and NEVER onion (yuck)

    11:17 pm  Nov 20th, 2012
  97. Ivy

    Made these for a client because i’m trying to start my own catering business and he LOVED them!! Used some dill relish and not as much mustard and it was a total hit! Gave you all the credit and I have my first catering event this weekend! =]

    8:39 am  Nov 24th, 2012
  98. FALL CSA Week 5 | Suncrest Gardens Farm

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  99. Jaya

    Hi, yOur recipe is fantastic. I just made ‘brain recipe’ deviled eggs and it turned out as the ugliest thing in the world. Yours look even, pretty and ‘organized’.

    11:22 am  Dec 31st, 2012
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    2:01 am  Mar 10th, 2013
  101. Freddie

    I always put it a tsp. of dill pickle juice instead of the vinegar. This depends on if you prefer them to be a little tart or if you prefer sweeter eggs use sweet pickle juice. Just don’t over-do it or the yolks will get runny. Better too little than to much.
    My 97 yr. old aunt can eat 6 of these with no problem.

    1:52 pm  Mar 27th, 2013
  102. jetzt geht´s in die eier-hochsaison: wir machen deviled eggs | glasgefluester

    […] und der Einkaufszettel für zehn Eierhälften: ich habe die Grundzusammenstellung hier gefunden: pinch my salt Share this: Pin ItDruckenGefällt mir:Gefällt mir […]

    8:04 am  Mar 29th, 2013
  103. samantha
    my fave recipe!!! this ones good but the video its amazing

    10:20 am  May 8th, 2013
  104. Deviled eggs recipe easy, you can also say this if you once make it | Deviled Eggs Recipes

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  105. Basic deviled eggs recipe will teach you how to prepare proper egg devil | Deviled Eggs Recipes

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  110. Nicole

    Your recipe is so good! Cus I didn’t have mustard and vinegar, I used beancurd with chili and rice vinegar instead. Since I had some leftover egg paste I made biscuit sandwiches out of Wheatables Crackers and added more pepper for everything. Super nice and spicy! ^^ I also added some leaves and a drop of jam on top to for decrpration to get a mistletoe effect. So awesome! Thanks for sharing this recipe! XD

    5:20 am  Oct 18th, 2013
  111. Brooks

    Oh this recipe is classic! I love deviled eggs and sometimes try to experiment. For example Herb stuffed eggs (with garlic and herb cheese spread and green onions) like these may diversify a little the basic dish! Thanks for your recipes! They are so delicious!

    3:36 am  Jan 23rd, 2014
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  114. christal

    I know this was posted a long time ago, but I just have to add to the comments. I love deviled eggs but hate onions and celery, so plain and vinegary is my favorite. Lo and behold, I tried this recipe and discovered this is the key to getting my boyfriend to do anything I want. I had no idea he would love them so much! And now that I’ve discovered you can BAKE your eggs instead of boiling, I make these all the time! I don’t have a pastry bag, so I just spoon my yolk mixture into a ziploc sandwich bag with one bottom corner cut off. Works great, just not as pretty!

    10:06 am  Jun 8th, 2014
  115. Nancy

    Yes, these are good. My MIL makes potato salad with boiled red potatos, hard boiled eggs, mayo and a bit of mustard and salt. No onions pickles nothing. It’s delicious!

    11:10 am  Jul 4th, 2014
  116. 30+ Healthy Gluten Free Snack Ideas | Natural Chow

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  117. Clare

    My simple,easy recipe for deviled eggs,as follows: eggs,mayo,mustard and very small cut up green olives. you can even add a small amount of the juice for more flavor. Made a large amount, We make sure to have a few to keep for next day breakfast, cream cheese on a bagel place deviled eggs on each half,and slice egg and mush,i like to eat them open face.Delish………………………..PS hint for fast easy pealing; hit all sides of boiled egg,and then roll and lightly squeeze, this separates the shell from the inner skin,this lets you peal the egg very quickly in sometimes 1/2 or 1/4 at one time. I place a small slid of the pimentos from the olives on the finished top as a garnish,looks pretty. Have fun……………….

    1:49 pm  Jul 5th, 2015
  118. indian recipes

    i want this Deviled Eggs is my breakfast and i really enjoy it. great job thank you.

    12:38 am  Dec 20th, 2015
  119. 20 Amazing Fourth of July Food Ideas – This Ole Mom

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