Deviled Eggs

I absolutely love deviled eggs and so does my husband, the purist.

Phil raves about my mama’s deviled eggs (and her potato salad), who does not fill hers with things like chopped pickle but rather likes to keep it simple. This recipe is quick and easy and can be the base for so many other deviled egg adaptations if wanting to explore options.

I sometimes like to add chopped ham and add curry powder, top deviled eggs with with bacon crumbles and green onion, make pimento cheese stuffed deviled eggs, and shrimp salad stuffed deviled eggs. But, my all time favorite fancy appetizer is topping deviled eggs with lump crab and a dollop of caviar!

If going the pickle route using the recipe below, I like to add 1 1/2 tablespoons of Wickle’s Wicked Jalapeno Relish.

I also prefer to use local eggs from my farmer’s market, but when I can’t get those I like Pete & Gerry’s. And, when needing Deviled Eggs in a pinch,  I buy Eggland’s Best already boiled in the bag!


  • 12 large eggs, hard boiled and peeled (How to Boil Eggs here)
  • 1/2 cup Duke’s mayo
  • 1/4 cup very finely chopped celery
  • 1 teaspoon creole mustard or your preference
  • Salt and pepper, for taste
  • Paprika, for garnish


  1. Halve 12 boiled eggs lengthwise. Remove yolks and place in a medium to large bowl.
  2. Mash yolks with a fork and stir in mayonnaise, mustard and celery. Add salt and pepper, to taste.
  3. Using a spoon or a ziplock bag with the tip cut off, fill or pipe the egg whites evenly with the yolk mixture. Garnish with paprika like my mama has always done, and store in an airtight container in the refrigerator.