Deviled Eggs

I love deviled eggs. I think they are the quintessential southern food. Trust me, you don’t have to take cooking classes or be a gourmet chef to do a fabulous job making devilled eggs for the Superbowl, Easter, 4th of July, Thanksgiving or simply for your next family get-together. For the best peeling results you need to use eggs that are a week or two old. It makes them easier to peel.


Here is how I made these delectable treats.

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Deviled eggs


7 large eggs, hard boiled and peeled

1/4 cup mayonnaise

1 1/2 tablespoons sweet pickle relish

1 teaspoon Dijon mustard

Salt and pepper, for taste

Chopped chives for garnish


Halve 6 eggs lengthwise. Remove yolks and place in a small bowl.
Mash extra egg and all the yolks with a fork and stir in mayonnaise, pickle relish, and mustard. Add salt and pepper, to taste.
Fill egg whites evenly with yolk mixture. Store covered in refrigerator.

Peace be with you,

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8 Responses to “Deviled Eggs”

  1. #
    Brandie@thecountrycook — January 26, 2011 at 2:17 pm

    Ya know, I never knew it was best to use eggs that are a week or two old. Makes sense to me. I adore deviled eggs. And I gotta tell you – I love that a good Catholic girl is posting it…lol. I’m thinking Devil’s Food cake should be next πŸ™‚


  2. #
    Veronica Gantley — January 26, 2011 at 9:36 pm

    Thats a good one! How about eggs in pergatory? How funny would that be. Dont give me any ideas!


  3. #
    Brandie@thecountrycook — January 28, 2011 at 2:59 pm

    Eggs in pergatory…hahahaha – love it!!


  4. #
    Lizzy — June 28, 2012 at 1:45 pm

    What a neat presentation!!! My hubby loves deviled eggs…I’ll have to treat him soon πŸ™‚


  5. #
    Hester @ Alchemy in the Kitchen — June 30, 2012 at 11:12 am

    Veronica, what beautiful photos, especially the first one which looks like a lovely dream about deviled eggs!


  6. #
    Debra Eliot — June 30, 2012 at 9:42 pm

    I think the Fourth is a great time for deviled eggs. I bought some wasabi paste and am going to experiment to try to make some ultra spicy-clear out your sinuses-eggs. Yours, however, are presented beautifully. Great post and very apropos for summer bbqs and get-togethers.



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