Deviled Eggs- Always a Crowd Favorite

Catherine Jones-Hatcher


I have been making deviled eggs since I was about twelve years old( for DECADES now,lol). My mother's friend used to pay me to make them for her annual Christmas party every year until I left for college. People have always asked for the recipe, but I never wrote it down as this is the type of thing I make by "EYE" based on the amount I need, and I adjust the flavors a bit depending on the known preferences of my guests. I hope this general summary will give any "newbie" a road map to take a chance in her own kitchen and make some killer deviled eggs. There is no right or wrong way. Enjoy!


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6- makes a dozen, allowing 2 per person. Many folks eat 3+, so plan accordingly
25 Min
15 Min
Stove Top


  • 7
    large/extra large eggs
  • 6 + tsp
    hellmans or dukes mayonaisse
  • 1 tsp
    worchestire sauce
  • 1/4 tsp
    garlic powder
  • I/8 tsp
    curry ( more if you like)
  • I/4 tsp
    dry dill
  • I/4 tsp
    dry mustard ( or a tsp of dijon)
  • 1/8 tsp
    chili powder ( or use more per taste)
  • 1/4 tsp
    cayenne powder( or less if prefer)
  • 2-3 Tbsp
    sweet relish ( and also some of the juice)
  • 3/4 tsp
    creamy horseradish sauce, optional- adds a kick
  • 1+ Tbsp
    minced red pepper,or finely chopped roasted red pepper,or pimento---for color)- optional
  • dash
    white pepper
  • dash
    paprika- and also use this for garnishing

How to Make Deviled Eggs- Always a Crowd Favorite


  1. Hint: If you store your egg carton on its side in the fridge overnight, the yolks will be more centered when you cut into them... Boil Your eggs--- I prefer to peel them when they are still very warm as it is easier in my opinion---- For a dozen deviled eggs, I boil seven to have an extra yolk and also --at least one always has a hard time letting go of its shell ( haha, but true)
  2. Set the white shells aside.. Place the yolks in a container. Use either a fork or potato masher to "squish" the yolks and break them apart. Add the mayo. Eggs vary in size, but I use approximately one teaspoon for egg egg yolk. Mash and whip yolks and mayo together til it reaches the desired consistency. I like to to be smooth and creamy( not dry, but not soppy wet) . If it is too dry, add more mayo, but only a teaspoon full at a time.
  3. Add the worcestershire and the dry spices . Mix well. Whip it! Drizzle a bit of juice from the sweet relish. ( If you like a kick, or your guests do...add a bit of creamy horseradish at this point.) Adjust to your personal taste for the "heat".
  4. Fold in the chunky items: relish, and the optional peppers/pimentos if you choose.
  5. Stuff the white shells. Either use a teaspoon and your CLEAN finger to push the filling into the shell, or you can put it in a baggie, cut the corner of the bag, and squeeze the filling into the shells. I rarely do this as it wastes the filling. For a fancy party, I might use a special tool to pipe the filling... but that is VERY RARE. Sprinkle the deviled eggs with paprika. You can also top lightly with minced parsley if you like. You are now officially done, though I like to CHILL the eggs before serving.

Printable Recipe Card

About Deviled Eggs- Always a Crowd Favorite

Course/Dish: Other Appetizers
Main Ingredient: Eggs
Regional Style: American

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