Traditional Deviled Eggs


  • 6 eggs
  • 3 tbsp of mayonnaise
  • 1 tbsp of Dijon mustard
  • Salt and pepper
  • Paprika


Hard-boil the 6 eggs. Once the eggs have boiled immerse them immediately in a bowl of very cold water. Leave them there until they have cooled down. This will ease the job of peeling the eggs.


Peel the shell from the eggs and then rinse the eggs under a running tap to remove any tiny bits of shell. Refrigerate the eggs for 30 minutes. This will firm the eggs up, keep the yolks yellow and make slicing the eggs easier.

Remove the chilled eggs from the fridge. With a sharp knife, slice the eggs in half lengthways. Gently squeeze the edges of the egg half, to loosen the yolk. This should make the yolk pop out, in which case, place it in a medium sized mixing bowl. If the yolk does not pop out, it may be removed by using a spoon to scoop it out.

Remove all 6 yolks and place them in the mixing bowl. Mash all the egg yolks into tiny pieces with a fork. Add the mayonnaise, mustard, salt and pepper. Continue to mash and mix the ingredients together until a smooth paste has been formed.


Fill the egg white halves with the egg yolk mixture. Sprinkle the tops of the eggs with a little paprika. The eggs are ready to serve, although they may benefit from a few hours in the refrigerator, to allow the different flavors to blend together.

Variations on the deviled eggs recipe:

  • Substitute the mustard for 1 tsp of curry powder for delicious curried deviled eggs.

  • Add half a very finely chopped onion.

  • Add a handful of freshly chopped parsley.

  • Add some chopped green olives.

  • Add a dash of vinegar and a teaspoon of sugar.

  • Add a teaspoon of Worcestershire sauce.

By JohnLuse from Columbus, GA


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