Deviled Eggs

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I absolutely adore deviled eggs and so does my husband. Sometimes I like to mix things up, but he is a purist. If he is being a grump, or I have something to “spring” on him, a nice plate of deviled eggs makes things a lot easier to swallow! Phil raves about my mother’s deviled eggs and her potato salad, but again they are pure in form. Mother does not fill her southern sides or appetizers with “funny stuff” but rather likes to keep things simple. This recipe is quick and easy and can be the base for so many deviled egg adaptations. In mixing things up, I like to add chopped ham and curry powder which is delicious with leftover Easter eggs, or top eggs with with bacon crumbles and green onion. I also like to mix chopped shrimp and finely chopped celery, or finely grated cheddar and chopped pimento. During football season I have been known to mix in chopped BBQ pork and top with a dot of sriracha. Makes for great tailgating food! I try to use eggs from my local farmer’s market, but when I want to cut corners and make them extra quick, I buy Egglands Best¬† pre-boiled and peeled in the bag.


  • 7 large eggs, hard boiled and peeled
  • 1/4 cup Duke’s, Hellman’s or Blue Plate mayonnaise
  • 1 teaspoon prepared mustard, or creole mustard your preference
  • Salt and pepper, for taste
  • Paprika, for garnish


  1. Halve 7 eggs lengthwise. Remove yolks and place in a small bowl.
  2. Mash yolks with a fork and stir in mayonnaise,  and mustard. Add salt and pepper, to taste.
  3. Fill egg whites evenly with yolk mixture. Garnish with paprika and black pepper. Store covered in refrigerator.

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