Deviled Eggs Little Sister Style

Maggie ^O^


This recipe came from my little sister. She has made these for years and continues to make them for many a large gathering.

There is no salt or pepper in these eggs but if you prefer those items feel free to add them at your discretion.

The amount of pickles, olives and juice you use are up to your personal taste.

My husband does not like black olives so I just added a few pieces on top of the eggs that were mine.

Give them a try as written .. they are quite delicious !


☆☆☆☆☆ 0 votes

8 servings
15 Min
Stove Top


  • 4
    eggs - hard boiled and peeled
  • ·
    real mayonnaise - not that other stuff
  • ·
    yellow mustard
  • ·
  • 1-2
    bread and butter pickle slices - store bought or home made
  • 1-2
    black olives - chopped or sliced
  • 1/2 - 1 tsp
    juice from pickles

How to Make Deviled Eggs Little Sister Style


  1. Slice eggs in half lengthwise.

    Remove the yolks and place them in a small bowl then mash gently with a fork.
  2. Sprinkle lightly with paprika and stir.
  3. Add just enough mayonnaise to moisten slightly.

    You can use full fat mayo, canola oil mayo or light .. just don't use that "other stuff" .. use real mayonnaise.

    Add a few drops of mustard and mix well.

    Be careful how much mustard you add as it can overpower your mixture.
  4. Add chopped pickles, olives and pickle juice then stir to blend.

    The amount of pickle juice you use is dependent upon your personal taste and how loose you want your mixture to be.
  5. Taste to determine if you would like a bit more of anything.

    Spoon or pipe the egg mixture into the reserved whites and serve cold.

Printable Recipe Card

About Deviled Eggs Little Sister Style

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

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