Saturday, November 14, 2009

Deviled Eggs & How to Make the Perfect Boiled Egg

Deviled Eggs are an old stand by appetizer that make an appearance on every holiday in our house. 
One of my favorite holiday appetizers is Deviled Eggs. If I don't see them at our holiday gathering then I have to make them myself, because I love them that much. Down here in the south you will see deviled eggs at just about any picnic, party, church or family gathering. 

Deviled eggs are pretty much a southern staple. Now I know everyone has their very own special deviled egg recipe. But for me, I don't like anything fancy. I just prefer plain old mustard, mayonnaise, sweet pickle relish and salt & pepper. For me less is best.

To have great deviled eggs you must start with perfect boiled eggs. And the key to making perfect boiled eggs is not to over boil them. To start always use eggs that are at least a week old. For some reason they seem to peel better then fresh eggs.

So today along with my deviled egg recipe I have included some steps for making perfect boiled eggs. You can bet If I don't see deviled eggs at the Thanksgiving table this year the I will be heading to the kitchen to make them myself.

Lets start by making the perfect boiled eggs. Gently place how ever many eggs you want to boil in a single layer in a pan with enough cold water to cover eggs completely. Over high heat, bring water to a rapid boil. As soon as the water reaches a rapid boil,

remove pan from heat and cover egg pan tightly with a lid. Set timer for 17 minutes for large eggs or 20 minutes for jumbo eggs.

Now it is time to stop the cooking process. Transfer the eggs to the bowl of ice cubes and/or cold water. I just use the pot that I cooked the eggs in. Let eggs cool at least 10 minutes in cold water, then drain. Either store in refrigerator or peel the eggs.

there ya go perfect hard boiled eggs! Nice and yellow with no green ring around the edges. Now to make deviled eggs halve the eggs lengthwise.

Remove the yolks and transfer them to a small bowl. Mash the yolks with a fork, then stir in the filling ingredients. Season with salt and pepper.

Scoop up the filling and add to a small zip lock bag. Using scissors cut off a small part of the end. Squeeze the filling mixture into each egg white half.

garnish with paprika

Yield: 24
Author: Tina Butler | Mommy's Kitchen
Easy Deviled Eggs

Easy Deviled Eggs

Deviled Eggs are an old stand by appetizer that make an appearance on every holiday in our house.
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min


  • 12 - large eggs
  • 1/4 - cup Dukes Mayonnaise or Miracle Whip
  • 1 1/2 - tablespoons sweet pickle relish
  • 1 - teaspoon yellow mustard
  • salt and pepper, to taste
  • paprika for garnish


  1. Place the eggs into a medium size pot, cover with water and bring to a boil.
  2. Remove from heat and cover the pan, let stand for 20 minutes.
  3. Pour off the hot water and refill the pot with cold water.
  4. Crack the eggshells all over and let them sit in the cold water for 5 minutes.
  5. Peel the eggs, cover and chill for at least 1 hour. Halve the eggs lengthwise.
  6. Remove the yolks and transfer them to a small bowl. Mash the yolks with a fork, then stir in the filling ingredients.
  7. Season with salt and pepper. Scoop up the filling and add to a small zip lock bag.
  8. Using scissors cut off a small part of the end.
  9. Squeeze the filling mixture into each egg white half. Sprinkle the tops with paprika.
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Recipe Source: Georgia Cooking in a Oklahoma Kitchen


arbecky said... #


Amy said... #

Omg, I LOVE deviled eggs and haven't had them in forever! Now after reading this I want to make some so badly- too bad nobody in my house will eat them!

Libby@CookingWithLibby said... #

Congrats to the winners!! This is how we make our deviled eggs too :) This is also how we boil our Everytime my family gets together you can always bet there is a tray of deviled eggs just waiting to be eaten up :)

Janelle Willis Hurt said... #

Yep, I'm a southern girl too, and that's exactly how my mother taught me to make them!
I can't imagine NOT having them at Thanksgiving, Easter,'re right - any event or holiday down here, somebody brings deviled eggs!

Tina Butler said... #

Ponderandstich thats ok just make enough for yourself and sit and eat them all. LOL that's what I do, only me and my oldest son like deviled eggs. Your comment made me laugh because after I made this post and saw the picture I wanted some myself. Becky they are very drool worthy.

Last Thanksgiving my I walked in my inlaws house. The first thing my father in law said was do you know how to make deviled eggs? I said yes, he said get to making them girl. LOL he is funny like that. Him and I sat and just ate up all those deviled eggs it was so funny I was teasing him and running off with the plate and he kept yelling Tina marie get back here.

Heidi said... #

Here in Missouri we love our deviled eggs too! My kids go nuts over them. You make them EXACTLY how I do (even the zip loc bag trick!). Some people try to do crazy things with deviled eggs, but they just aren't the same as the plain ol' amazingly simple ones :)

Joan said... #

Those look so good! You are so right, we cant have a holiday without deviled eggs. I make them exactly like that and there are never any leftovers. Loving your blog, I have been glued to it lately. You always do such a great job.

Joan said... #

I also wanted to tell you I have that book your reading right now, the Mitford Kitchen Reader. I found it in a bin at HEB for just a couple of bucks. Its great. I really enjoyed reading it. Let me know what you think.

Tina Butler said... #

Joan I got mine in a bargain bin at kroger. I paid $3 for mine, I purchased three of them one for me and two for xmas gifts. It is a beautiful cookbook.

Leslie said... #

Yep...I agree, simple deviled eggs are the best

stephanie from texas said... #

adding some crumbled bacon to the filling is super delish!

lakiendl said... #

This is my first year making them. My Mom made them every year for the holidays but she passed away so it's up to me to carry on the tradition. Wish me luck!

Ashley Foster said... #

I made deviled eggs the other day, only to realize no one in the house eats them :( They are so fun to make though!

I'm so excited :) TY!

Rita said... #

I love Deviled Eggs, and these look so yummy! I just started to realize how big of a deal Deviled Eggs are down in the south, but where I grew up, they are strictly a summer/picnic food. I have taken on the southern tradition and now make them for a lot more holidays and they are always well received.

Lara said... #

My kids think deviled eggs are one of the best party foods ever invented! These look delicious!

Anonymous said... #

I don't see where you posted how many and what size eggs you used for this recipe.

Tina Butler said... #

Anonymous, sorry about that sometime I type faster then i think. It is all fixed it is for 12 large eggs.

Linda said... #

Yes, this is how I make mine, with mayo, not miracle whip. I take them to church socials all the time. Oh, and every family dinner, and anytime anyone comes to eat. Yep, we eat them all the time here. Boil my eggs this way too! Don't remember where I learned that though.

Hannah said... #

I'm sorry I didn't contact you...I just now saw that I was suppose to contact you if you weren't able to contact me. I'm a little new to this blog stuff. :)

Tina Butler said... #

Hi Hannah, I am sorry I tried to contact you but there wasnt a email address. I gave it 48 hours to hear back. maybe next time I hope you have a happy holiday.

Anonymous said... #

Hi! I always mix my filling right in the ziplock baggie. Kids love to squish it around and I don't have to wash a bowl!

Phyllis said... #

Deviled Eggs are a MUST HAVE for any family gathering. I do mine almost the same except I like Dill Relish and My husband like diced real tiny onions in his. I add the mustard and mayo.My daughter in law bought me a special deviled egg plate for Christmas last year so it is used all the time! Umm GOOD

Phyllis said... #
This comment has been removed by the author.
Gooseberry Patch said... #

Easter just wouldn't be the same without a plate (or three!) of deviled eggs...YUM!

Anonymous said... #


I am a first time visitor to your blog.. I found your blog very informative and your recipes awesome :)
I had a quick question about the hard-boiled eggs.. Do the eggs need to be at room-temperature to start off with.. or can I take them right out of the fridge and use them?


Tina Butler said... #

Hi Aruna and welcome to Mommy's Kitchen. I take my eggs directly out of the fridge and into the pot. So no need to let them sit at room temperature. I hope you stop by and visit again. I love new readers.

Marsha Frary said... #

Yummmm....deviled eggs are a MUST on our Iowa/ Illinois family gathering table. I also boil my eggs like you and when assembling elsewhere, I use the ziploc bag trick. Otherwise, I grab my cake decorating bags and tips. When I make my eggs, I use Mayo, a bit of stone ground mustard plus the yellow mustard and my secret ingredient....about 1/2 tsp. of horseradish! There are never any leftovers.....and if I make them any other way, I am told to make them "Mamahama style". :^D.

Gina said... #

I love your website!! All of the recipes are so yummy! It reminds me so much of home and makes me miss my grandma's cooking. I saved your page to my favorites. Thank you for the recipes!=)

Anonymous said... #

stumbled across your site and I kept she related??? A lot of the same recipes I've had for years. My comments about deviled eggs, the only way I can get them exactly right is by using my I steam my eggs. 30 min and I can do about 18 at one time. I also use a ziplock bag, but a different way, snip the tip of the bag and toss in one of my decorating tips. Also, for Easter I dyed the unshelled hard boiled egg, was very pretty. I have pics if you want them.

Anonymous said... #

WOW! I love deviled eggs SO much and I have only 3 them like times!

Amanda said... #

I think I'm going to make some deviled eggs now!!

Laura Casey said... #

I add just a pinch of curry powder in my deviled eggs. You don't taste the curry, it just gives them a really good taste!

Anonymous said... #

I use this same recipe too. I sometimes sprinkle some bacon bits on them too! YUM!!

Anonymous said... #

Just wondering, why mayonnaise, and NOT miracle whip.
I've tried both and my family prefers mw to mayonnaise.

Tina Butler said... #

Anonymous, It is just all about what we prefer. My husbands hates MW so I use Mayo. It's Trisha Yearwood's recipe from her cookbook, so that is what she used, so that is what I used.

Anonymous said... #

Yum I love deviled eggs.

Lynn Dale said... #

I add just a little bit of horseradish to my deviled eggs! Gives them a little kick!!

Unknown said... #

Now that sounds even better. Thats a must try.

Anonymous said... #

I do the same except no relish use horseradish instead.

Anonymous said... #

We love Deviled Eggs. This is almost like my mother's recipe. The only difference is we used Colman's powdered mustard with just a little sweet pickle juice along with finely chopped sweet pickles (could use sweet pickle relish instead)

Anonymous said... #

Sounds pretty good, our family uses dill pickle juice, have never even heard of using sweet relish. I have a friend who uses minced green olives. They are pretty good too. Our family has deviled eggs at every opportunity and since I raise my own chickens, we can really get our fill!

Anonymous said... #

I use this recipe, but I use Miracle Whip instead of Mayo and sugar instead of sweet relish.

Cheryl said... #

I found a new way to make my eggs so they peel easily. Use a cupcake pan and put an egg in each hole. BAKE at 325 in the oven, 30 min for xtra large, about 25for large. Cool immediately and peel. It's so easy, no big pots of hot water. Try it and comment!

mary said... #

I make mine this way but add a smidgen of vinegar also

Unknown said... #

I put baking soda in my water when boiling eggs you will be amazed how easy they peel! I bring my eggs to a boil and turn off burner and let them sit on stove for 12 minutes then put them in cold water! Make sure the lid is on the pot

Anonymous said... #

No Miracle Whip is fine, but I can't eat an unsweetened Deviled egg!!! So even when I use Miracle Whip (which is 99% of the time) I add 1 Tablespoon or so of sweetener or sugar (whichever I have on hand) or 2 Tablespoons or so with mayo. YUM :)

Tina Butler said... #

By using the pickle relish it sweetens up the deviled eggs.

Anonymous said... #

This is the way I learned and the way I have taught my grand daughter. We just add a tad of the juice off the sweet pickle. Yummy. Happy Easter

Unknown said... #

My family loves Deviled Eggs. I have found that adding Marzettie's Slaw Dressing as the mix makes wonderful, tasty eggs. So easy just add enough to make a nice smooth mix and then fill the eggs. I have made 36 for our family of 12 on the Holidays and never have one left for later!!!!

Anonymous said... #

not mayo, but DUKE'S

Anonymous said... #

thank you for the recipe now i will boil my eggs exactly how u wrote it. Im making them for my chruch for our fourth of july cook out just gone tey something a lillte different im gone color the shells w food color red white blue for the theme isnt that a great idea wish me luck hope they turn oit great .Happy foruth og July

Anonymous said... #

I like to add some French's Horseradish mustard to the yolks & mayo add a little chopped celery and my secret ingredient is the garnish, Old Bay Seasoning! Delicious!!!

tisha said... #

to peel a boiled egg easy do this.......tap the fat end of egg on counter then gently roll the egg all the way around crushing the shell and you can get it off in one piece maybe two. I found this trick on Face Book!! works well.

Lisa Rowland said... #

I have found the absolute best way to boil eggs. The shells just fall off every time, leaving a perfect egg. pierce the wide end of the egg with a needle. do them all before putting into a pan of simmering water that covers them about an inch. Boil gently for 13 mins. Have a bowl of ice water ready. Remove eggs from stove and drain. Run cold water in sink and pick up one egg at a time, running under water to handle. Tap egg on both sides of sink to crack and quickly toss into the ice water. After they all cool, remove the shells and place eggs into ziplock, and place in fridge. I will never do them any other way. They will all peel perfectly and easily.

shaza said... #

It seems I am the only one to use a mixer. I use Dill relish. Love them.

Anonymous said... #

Always like to see how other people do their deviled eggs - I don't like sweet pickles - so I delete that - I use MW and add a touch of vinegar - you can also put a decorator icing tip in the corner of the plastic bag - your eggs look awesome and people are so impressed you did it yourself - Thanks for sharing

Unknown said... #

I make them all the time. I use the exact ingredients except I add a couple dashes of Worcestershire & don't add salt....DELICIOUS!!!

Unknown said... #

I do it that way. I had trouble for years the old way. I even bought a clear egg you put in water. When it reaches hard boil it changes color and you turn it off. The oven method is much better.

Unknown said... #

I read a recipe where they use cream cheese and bacon in the deviled egg filling.

Unknown said... #

Add about 2 teaspoons of white vinegar to the filling mix and you will never stop making them without vinegar. My grandmother always put it in the egg yolk filling.