Easy and Simple Deviled Eggs

Victoria Ross


My daughter loves these deviled eggs. Nothing complicated just simple and delicious! I believe she could finish off all of them by herself! Which is why I usually double this recipe but this recipe is a single recipe. This is a Pillsbury complete cookbook recipe.

★★★★★ 1 vote
12~two deviled eggs per person
30 Min
20 Min
Stove Top


2 tsp
prepared yellow mustard
ground black pepper
1/3 c
mayo, miracle whip or sour cream, i use hellmann's mayo
1 Tbsp
apple cider vinegar
1 tsp
worcestershire sauce
1 tsp
old bay seasoning, optional
paprika for sprinkling on top
old bay seasoning, optional, can be used in place of paprika


1Place eggs in large saucepan, cover eggs with cold water. Bring to a boil. Reduce heat, cover and simmer for about 15 minutes. Immediately drain, run cold water over eggs to stop cooking.
2When eggs are cool, peel the eggs and halve lengthwise. Remove yolks and place in medium bowl. Mash yolk with fork.
3Add all remaining indredients to mashed yolks (except paprika)also add the optional 1 teaspoon of Old Bay if using (my sister, Theresa, uses Old Bay in hers, gives it a nice kick) Mix until light and fluffy, I use my electric handmixer for this.
4You may spoon this mixture into egg white halves with a tablespoon Or I spoon mixture into a quart size plastic baggie with the corner snipped off and squeeze mixture into egg white halves. Less messy lol
5After all egg white halves are filled sprinkle with paprika or Old Bay seasoning. Enjoy!!

About this Recipe

Main Ingredient: Eggs
Regional Style: American