• Cooking Time:
  • Servings: 6
  • Preparation Time:


  • 1 Tablespoon - mustard
  • 1 Tablespoon - mayonnaise
  • 1 or 2 tsp. salad pickles
  • Opt. Pickle juice
  • Dash of paprika


  • Boil eggs until hard done. Peel and cut in half long ways. Carefully, remove yolk and put in shallow bowl and add 1 tablespoon of mustard, l tablespoon of mayonnaise and salt & pepper to taste. Add 1 or 2 teaspoons of salad pickles. Add a little pickle juice if needed to thicken. Then stuff in halves. This recipe is for 6 eggs. Cover with paprika for looks.


My dear Aunt Opal shared this family recipe with me. We often eat Deviled Eggs at family reunions and holiday gatherings.

Author Credit: Opal J. Sherwood

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