Mom's Deviled Eggs

Mom's Deviled Eggs

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Sherry Gentry


Since we are having a batch of these at dinner tonight I thought I would share my favorite deviled egg recipe. Again I was raised eating these and no one can seem to get enough. We all used to fight over them when the family got together. I miss the "Good Old Days" Thanks Mom and may you rest in peace.


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How many did you fix and how many people are you fixing for? Minimum 4 per person
1 Hr 30 Min
30 Min
Stove Top


  • 12 large
    eggs, hard boiled
  • 2 Tbsp
    kraft real mayo, approximately
  • 2 tsp
    french's mustard, approximately
  • 1 Tbsp
    pickle relish, dill or sweet, approximately
  • ·
    salt & pepper to taste
  • dash(es)

How to Make Mom's Deviled Eggs


  1. In a large pot boil all eggs. Peel, place on platter, cover with wet paper towel and refrigerate until cool or cold.
  2. Next cut eggs in half length-wise and place back on platter. Scoop out all yellow from eggs and put in separate mixing bowl.
  3. Add mayo, mustard, pickle relish & salt and pepper to yellows. Smash yellows with fork and combine until creamy.
  4. Using a small spoon, put small amount of mixture into well of each egg half. If there is extra mixture, evenly add to already prepared eggs. It is o k to over stuff.
  5. Sprinkle paprika on each egg and serve. There should not be any left overs, but in case, snack on them later as they do not keep over night.

Printable Recipe Card

About Mom's Deviled Eggs

Course/Dish: Poultry Appetizers
Main Ingredient: Eggs
Regional Style: Southern
Other Tags: For Kids Heirloom

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