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Deviled Eggs


In the comments on my Super Bowl recap post, Girasoli of shave ice and gelato asked for my deviled egg recipe, which gave me another topic for our February Blog Challenge (thanks and we're almost at the finish line!).

I'm the go-to egg person in my family and end up making these things for every holiday and family get-together. I've made them so many times I can just about do it in my sleep. And it's funny because when I arrive for Thanksgiving or whatever, the first thing my brother always says is "Where are the eggs?" and he grabs the container and everyone starts eating them the minute I get there. They seldom last until meal time unless I make a ton of them.

eggcookbookA few years ago, my mom gave me this cookbook for Christmas: Deviled Eggs: 50 Recipes from Simple to Sassy by NC food writer Debbie Moose. It's a great book and is lots of fun to read. There's even a dessert recipe in there (made with cocoa powder), but I haven't been brave enough to try that one yet.

Everyone I know has a slightly different way to make these eggs and they are really hard to mess up (I've never had a bad deviled egg). I've tried a number of variations but always end up going back to my classic recipe, which is below.

Pretty much everything listed (mayo, mustard, etc) is "to taste." I never measure and sometimes I end up adding more of something until it tastes right and is the proper consistency (not too runny, not too dry).

Deviled Eggs

8 eggs, hard boiled

1/3 to 1/2 cup mayo (more or less)
1 tsp apple cider vinegar
2 tsp yellow mustard (or more, to taste)
Black pepper
Salt (but taste first, might not need it)
1-2 TB dill pickle relish (see note)

Cut eggs in half, remove the yolks, and put them in a bowl. Mash yolks with a fork until they are fluffy and there are no big lumps. Add rest of ingredients, mix well, taste and adjust, then stuff the eggs.

Garnish with sliced olives, capers, paprika, dill weed or a mix of these.


~How to hard boil eggs: Make sure that there are a couple of inches of water above the eggs in the pot. Bring to a rolling boil then remove from the heat, put a lid on the pot, and let them sit there for 20-30 minutes. Then drain, rinse with cold water, and peel.

~Don't use fresh eggs because they are a PAIN to peel. I try to remember to buy eggs about a week before I'm going to devil them but if I forget, I rummage through the eggs at the store to find ones that are closer to the expiration date.

~About the relish: most Southern cooks use sweet pickle relish in their eggs and that is good too. I just prefer my eggs to be more sour so I go with the dill pickle relish.

~Some people use mustard powder in their eggs but I prefer the regular old yellow ballpark stuff. I've used Dijon at times but always go back to old yeller.

~I'm a passionate believer that Duke's Mayonnaise is the best mayo in the world. It's a regional brand and if I go to a grocery store that is out of it, I'll drive to another store. If you live in an area that doesn't carry Duke's, use whatever mayo you like best, BUT...avoid Miracle Whip at all costs! Nasty stuff.

~My uncle puts a little bit of horseradish in his eggs and that's really good. I do that sometimes if I'm sure everyone likes horseradish. My friend Ellie adds a TB or so of very finely minced onion to her eggs, and I like hers a lot too.

~Take the finished eggs out of the fridge about 15-30 minutes before serving (they taste better when they aren't ice cold).

~You can never make enough of these things, at least in my family!

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Comments (12)

I love deviled eggs, and now I am craving them.

Thank you so much for posting this! I LOVE eggs! Of course they are not great for my cholesterol. This recipe looks really easy to make. I agree about miracle whip! I really like the generic Whole Foods brand of mayonnaise. Too bad we don't have Duke's here. I didn't know that fresh eggs are harder to peel. Thanks for the tip and again for posting your recipe.

Thanks for sharing your recipe! I have only eaten deviled eggs a few times, and never made them. Maybe it is time to try, because I really like eggs in general.

Kathy (Trekcapri):

Hi Annie, cool post! I love deviled eggs and your recipe seems really easy to follow. I don't know that we have a Duke's brand here. I'm going to keep this post in mind when I need to do an appetizer because I think your deviled eggs would be a great dish to bring. I liked the links that you posted too, I'll have to come back and check them out again.

Thanks so much for sharing Annie, have a great Friday!

Great post - I love Deviled Eggs. I also love Miracle Whip! LOL Am I going to hell?

Thanks everyone, if you end up making eggs, please let me know how they turn out.

Jerry, the horror!!! No you're not going to Miracle Whip hell but if you ever get a chance to try Duke's, please do and let me know what you think. To me, Miracle Whip is very sweet and icky.


Oh dear, I do not like plain mayonnaise at all, I find it bland compared to the zesty tang of Miracle Whip. Looks like I'll have to hang with Jerry at the buffet table! ;) Thank you so much for posting this recipe, I am printing it off right now. I remember you writing about these a while ago and my mouth was watering then too.
Have a good weekend!


Thank you for your recipe. My daughter was asking for deviled eggs to take to her brother's get together tomorrow... So we are going "to the country" housewarming party with deviled eggs. :) YEAH!

Anne, hmmm...wonder if this love of Miracle Whip is a Canadian thing? :)

Eden, I hope you have a wonderful time at the housewarming party and that everyone loves the eggs!

I think I'm going to make some tomorrow - I keep seeing the photo on my blog and now I'm craving them too. :)


Annie, it could be - maybe I need to take a poll of my friends! It's quite possibly our Miracle Whip tastes very different from yours too. I've had brand name things that were brought back from the States and they did taste quite different from the Canadian version.


Like you, my Mom was always the go-to person for deviled eggs. So, now that she is gone, I guess I had better learn to make them properly.

That cookbook sounds great - I am going to Amazon to shop!


Nancy, it's a great book - hope you like it!

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