Invert each egg in the carton the night before cooking so the yolks become more centered in the white. It makes for a prettier deviled egg.



His Filling

Her Filling


  • Place eggs in a single layer in a large saucepan with water to cover. Bring to a boil. Remove from the heat, cover the pan, and let stand for 20 minutes. Pour off the hot water and refill the saucepan with cold water. Crack the eggshells all over and let them sit in the cold water for 5 minutes. Peel the eggs, cover, and chill for at least 1 hour.

  • Halve the eggs lengthwise. Carefully remove the yolks and transfer them to a small bowl. Mash the yolks with a fork; divide in half. Stir in filling ingredients to each half. Season with salt and pepper. Scoop a spoonful of the mixture into each egg white half. Sprinkle the tops with paprika.


Cool, crack, and peel the eggs as the recipe says, or your yolks will turn green on the outside.

Nutrition Facts

73 calories; 6 g total fat; 2 g saturated fat; 3 g polyunsaturated fat; 2 g monounsaturated fat; 96 mg cholesterol; 132 mg sodium. 37 mg potassium; 1 g carbohydrates; 0 g fiber; 0 g sugar; 3 g protein; 0 g trans fatty acid; 168 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 12 mcg folate; 0 mcg vitamin b12; 15 mg calcium; 0 mg iron;

Reviews (1)

28 Ratings
  • 5 star values: 12
  • 4 star values: 4
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 5
Rating: 3 stars
I grew up following my mother's recipe which uses mustard and pickle relish. Only way to make a good deviled egg. If I don't have them during the holidays I hear about it.