Deviled Eggs Recipe

Deviled Eggs

(Note: This is a re-post.)

My hubby loves deviled eggs and has been asking me to make them for a while, so I decided to make them this weekend. I’m all about simplicity, so I use a basic recipe; but, it’s quite good! It is based on a recipe that I found on a blog years ago that no longer exists.

With this deviled egg recipe, the ingredient measurements are approximate. It depends on how solid or “oozy” you want the filling to be.

Recipe: Deviled Eggs


  • 12 hard-boiled eggs
  • 3-4 tablespoons of mayonnaise
  • 2 teaspoons mustard (yellow or spicy)
  • 1 1/2 teaspoons vinegar
  • 1/2 teaspoons Worcestershire sauce
  • 1-2 tablespoons sweet relish
  • Salt and Pepper to taste
  • Paprika (optional)


  1. Peel eggs and cut in half length-wise.
  2. Carefully remove yolks and put in medium bowl, reserving the whites.
  3. Add remaining ingredients to bowl.
  4. With fork, smash and combine ingredients until smooth (adding mayo if needed for moisture).
  5. Add filling to reserved egg whites.
  6. Dust tops with paprika, if desired.

Quick Notes

  • I just used a teaspoon to fill the eggs, but if you want to make the eggs pretty, you can use a pastry bag or a cut corner of a baggie to fill them.
  • To make peeling the eggs easier, don’t use fresh eggs! Use eggs that are a at least week old and then after cooking, let them cool for about 30 minutes before peeling.
  • You can easily adjust the serving size of this recipe as needed. You can make six or eight or even three or four eggs instead of the whole dozen. Just cut or add the amount of the rest of the ingredients. Do make sure you make a couple more than you need as a back up. You never know if an egg will break when peeling or you just “have” to taste one to make sure they are okay. lol!

This recipe is linked to WFMW and Recipe Roundtable.

Other recipes you may enjoy:

Sausage, Peppers and Potatoes

Peas and Macaroni

Corn Pone


  1. My husband would LOVE these!!

  2. I make mine similarly, but sometimes I make them with capers instead of sweet relish. When the grocery deli started offering deviled egg potato salad, I used my recipe to make my own potato salad using the deviled egg mixture but cutting up the whites and mixing them in with the potatoes, celery, etc. My husband loved it.
    Barb Schoeneberger…recently posted…Sunday Snippetst – A Catholic CarnivalMy Profile


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