Deviled Eggs

“Deviled Eggs are always great to bring to a potluck or party. My college friends, Joyce and Pat, particularly liked to add chopped up Bread & Butter Pickles.” – April Ferre

Deviled Eggs

Course: Appetizer


  • Eggs Hardboiled
  • Mayonnaise or Miracle Whip
  • Coarse Ground Dijon Mustard Optional
  • Onion Powder Optional
  • Chopped Ham Optional
  • Sweet Pickle Relish Optional
  • Paprika or Dill Weed Optional


  • Slice eggs in half lengthwise. Combine egg yolks in a small bowl. Add enough mayonnaise to moisten egg yolks; stir until smooth. If desired, add Dijon mustard or onion powder to taste. Mix well.
  • If you need to smooth out the egg mixture a bit or want to cut the calories and use less mayonnaise, you can add a little milk or cream.
  • Add some pickle relish or chopped ham, if desired. Spoon yolk mixture back into eggs halves. Top with paprika or dill if desired. Serve chilled.

Original Recipe – Calla and April Ferre

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