Deviled Eggs

"This recipe was my Mother's and she taught me to make them. My sons and their families always request these eggs for all family get-together dinners."
photo by Alana Kysar  Fix Fe photo by Alana Kysar  Fix Fe
photo by Alana Kysar Fix Fe
photo by SarahKaye photo by SarahKaye
photo by SarahKaye photo by SarahKaye
photo by angelicamiao photo by angelicamiao
photo by Barenakedchef photo by Barenakedchef
Ready In:
12 egg halves




  • Peel shells off cooled hard-boiled eggs; slice into halves lengthwise.
  • Remove yolks from whites and place in a small round bowl.
  • Mash yolks with a fork into fine pieces.
  • Add 2 heaping tablespoons Mayonnaise, yellow mustard, diced gherkins and finely chopped jalapeno (seeds removed), and salt and black pepper to taste.
  • Stir mixture until creamy.
  • Spoon mixture into a zip-lock sandwich bag; seal bag and snip off one corner of the bag.
  • Squeeze mixture out of corner of bag into egg white halves.
  • Sprinkle tops of filled deviled eggs with paprika.
  • Chill in refrigerator 1 to 2 hours or until cold before serving.

Questions & Replies

  1. Many of the comments refer to Miracle Whip and pickle relish as though the recipe includes those ingredients. Yet, the recipe as shown does not include either. Has the recipe that is now shown, been altered since being posted originally? If so, that should be noted. If not, then why are so many people 'altering' them out, when they were never called for to begin with? It's surely a puzzlement to me.
  2. I cooked beans with Ham bone, but too salty. How to reduce salty taste?


  1. I made these for a neighborhood get together and they were gone in 60 seconds! Not really, but almost. I used Victoria's Louisiana seasoning ( in them and sprinkled them with celery salt just before sprinkling the paprika. These were delish!
  2. These are great. The taste can't be beat. Very easy. May try using it as a base for deviled egg sandwiches, adding a little chopped celery and using the whites too. Have made this a lot in the last month. Hubbie really likes them.
  3. House Rule: There shall be NO Miracle Whip in my house. The Miraculous thing about Miracle Whip is that anyone buys it. For vile taste, it is unsurpassed.<br/>I made Deviled Eggs last night, just winging it. Did the egg thing and took the yolks to a bowl. Mashed them. Added Hellman's Mayonaisse, just a bit. Added celery salt, McCormick's Salt-Free Spices, Herbs de Provence, a bit of Paprika and some dark Chili Powder. Also Cayenne to taste and a good helping of Turmeric powder. Mixed thoroughly. Added some more mayonaisse to moisten. Mixed. Took a spoon and scooped the yolk mix into the whites' cavities. Patted down with finger to remove spaces. This is necessary to get the maximum amount of this mix back into the whites. The reason is that it is so delicious that you don't want to waste any space on air. Sprinkled a bit of dark chili powder (my paprika was so old it was black and tasteless) on top and served. Also, with the Turmeric added, these were also healthy and allegedly will prevent cancer. Best of all possible worlds!
  4. I never knew the amounts but this includes all the ingredients my mother used in her devilled eggs. The only change I made was using Hellman's - but thats just my preference. Thanx Linda!!
  5. When I first saw this recipe I was a bit turned off because of the relish, and my family had never had Deviled Eggs made that way. I decided to give it a try though, as it was my first time making Deviled Eggs. I upped the recipe for 32 eggs, because I was making them for a family get together. I was so pleased to see that everyone had finished all of my Deviled Eggs and my Aunt's were not even a fourth gone! They are really sweet and have a great zing to them, that's not too strong. I myself added a bit more mustard, because I couldn't taste it enough for my preference. I will definatly be making these again. Thanks so much for the recipe!


  1. i use your recipe but I add sugar, garlic powder and CELERY SEED.
  2. Instead of gherkins I use chopped capers.
  3. I used sweet pickle relish instead of gherkins. Also added 1/4 cup finely chopped onion. 1 tsp sugar. 1 tsp onion powder. And substituted Miracle Whip for mayo.
  4. My wife, from Illinois, is the queen of making deviled eggs. She does use mayo, but not any pickles or relish (or jalapenos) or Miracle Whip, God forbid. She does add a little garlic powder to the yolks, though. For flavor and presentation, she tops the finished eggs with a slice of black olive or a caper, sometimes both. The platter always comes back empty, too!
  5. These are absolutely delicious! I used homemade zesty zucchini relish in place of pickle relish and also added a small splash of worcestershire sauce. I used mayo and dijon mustard. I loved the method too - the whites were super easy to fill using the sandwich bag. It made my first time making deviled eggs really easy and pleasant. Now I'll have to work at not inhaling them! =)


Hubby is a policeman and Texas State Guardsman and I am a surgery nurse and a member of the Red Hat Society. :) We have two grown sons and three grandchildren. We, also, have a female Min-Pin, a female Yorkie, and a male longcoat Chihuahua...quite a handful. :) I enjoy collecting vintage recipes, vintage cookbooks of all kinds, and kitchen gadgets. <img src=""> <img src="">
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