• Cooking Time: 21
  • Servings: 24
  • Preparation Time: 20


My daughter who does everything literally wanted to learn how to make deviled eggs to take to a pot luck. So I wrote down everything.


  • 1 doz. Peeled Boiled Eggs sliced in half
  • 2/3 c Good Quality Mayonnaise (Hellman's or Best Foods)
  • 1 T Dijon Mustard (Grey Poupon)
  • Salt and White Pepper to taste
  • Sweet Hungarian or Smoked Paprika to taste
  • Optional White wine vinegar


  • Buy eggs and refrigerate for 5-7 days in advance of boiling.
  • Seal egg box with tape and stand on its end for 12 hours in advance of boiling.
  • Remove eggs from refrigerator and bring to room temperature.
  • Place eggs into a large flat bottomed sauce pan. Do not overcrowd.
  • Cover eggs with room temperature water.
  • Bring water and eggs to a vigorous, but not rolling boil.
  • Turn off the heat and cover the saucepan for 15 minutes.
  • Do not be tempted to remove the lid.
  • After 15 minutes remove the lid and pour off as much of the hot water as you can.
  • Run cold water over the eggs to stop the cooking.
  • Immediately place into a large bowl with ice water in it.
  • When eggs are cold place them back into their containers and refrigerate.
  • Eggs may be boiled up to two days in advance.
  • The day before the event remove the eggs from the refrigerator.
  • Peel the eggs under water.
  • Slice the eggs horizontally, tip of the knife at the narrow end of the egg.
  • Use a freshly cleaned knife for clean cuts.
  • Place the halves onto a baking sheet.
  • Place the yolks in a large bowl.
  • Using a ricer smash the eggs into a separate bowl.
  • Add wet ingredients and salt and pepper to taste.
  • Add more of your favorite ingredient or a little wine vinegar to thin.
  • You can always add more, but you can’t take it back. Add ingredients sparingly.
  • Check consistency, the mixture needs to go through a large piping tip.
  • Fill eggs to slightly mound.
  • Cover eggs. Place a square of Styrofoam in each corner of the pan. Using a toothpick in each corner to lift the plastic away from the eggs. Cover eggs with plastic wrap and refrigerate. Or use containers with stackable covers.
  • May line containers with kale or parsley. Place eggs decoratively onto platters.
  • Sprinkle with paprika just before serving.

Categories: Finger Food 
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