Total Time
15mins
Prep 15 mins
Cook 0 mins

I can't believe no one has posted this original, oh-so-simple recipe. Although I have tried many deviled egg recipes that I loved, and have awarded 5 stars to at least one here, my husband always demands at least one batch of "the old way." This is from Betty Crocker's New Cookbook. Although I nearly always use mayonnaise, Miracle Whip and half-and-half are acceptable substitutes in a pinch.

Ingredients Nutrition

Directions

  1. Cut eggs lengthwise in half, gently remove yolks, and place whites on a serving platter.
  2. Mash yolks well with a fork.
  3. Stir in mayonnaise, mustard, salt, and pepper.
  4. Fill whites with egg yolk mixture.
  5. Can be refrigerated up to 24 hours.
Most Helpful

5 5

My grandmother taught me to make these deviled eggs. They are easy but not lacking in taste. If you want to jazz them up just add some pickle relish.

5 5

Simple and tasty. I added a dash of hot sauce to the filling and would add a little more salt next time. DH and I both really enjoyed them. Thanks for sharing.

4 5

I made these to impress my BF and he loved them. For the last few eggs, I added a dash of hot sauce to the filling to spice them up a bit. Not bad for my first try at deviled eggs.