How To Make Deviled Eggs

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Arranged on PlateDry mustard
Chopped green onions or olives
Worcestershire sauce
Tabasco sauce
Salt & Pepper


  • Prepare hard boiled eggs, cool, remove shells, then slice in half (lengthwise). Remove yolks and set aside in bowl. Arrange hard egg whites on dish, hollow side up.
  • Mash the yolks in bowl, add mayonnaise a tablespoon at a time until yolks are creamy, hold together and is of the consistency you prefer. Make sure there are no lumps. Add dry mustard to taste, tiny diced green onions to taste, a splash of Worcestershire and/or Tabasco sauce, dash of salt and pepper.
  • Fill whites with deviled mixture. Sprinkle with paprika. Cover with plastic wrap, chill then serve.

More Filling Ideas: Horseradish, real bacon bits, relish, seasoning salt, dill, jalapeno relish, finely chopped dill pickles, finely diced radish, diced pickled onion

Fill easily with this tip: Prepare the deviled mixture according to your favorite recipe. Place mixture in a ziploc bag, snip off a small corner and squeeze filling into hollowed whites. No mess and they fill the holes nicely!

For a decorative effect: Use a pastry bag with a nozzle to get the fancy filled effect as shown in the picture. Experiment with nozzles to find the one you like best.

Get crazy: Put yolks and rest of recipe ingredients in a plastic bag and seal. Mix ingredients well then continue on as above. Cleanup Bonus: Throw empty bag away ;).

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What Readers Are Saying:
3 Comments to “How To Make Deviled Eggs”
  1. Lizzy says:

    Instead of spooning the egg mix by hand into the halved egg whites, I take a Ziploc sanwich bag and fill it with the yolk mixture. I try to keep it towards one bottom corner then I cut that same corner off and “pipe” the egg mix into the egg halves like you would when frosting a cake. It takes much less time, is easy clean up and makes for a nice presentation.

  2. Sunny says:

    Presentation is everything! Cut off from the bottom of the egg white a thin slice so that the egg does not wobble. I have a icing gun that I use to fill the eggs. It is really fast and has the decorative tips. If you vary your filling do something with the garnish to indicate what is inside. For potlucks, take devilled eggs instead of cookies. The diabetics will love you.

  3. Jaclyn says:

    I used a basic recipe for deviled eggs (just mustard, relish, tabasco, salt, pepper, and mayo) and then used the green onions/chives from this recipe as the garnish along with the paprika. SO delicious! I had never heard of using green onions before, but now I will do it every time. Thanks!

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