Deviled Eggs

3 minutes
September 30, 2022
Carole Jones
About a year after my hubby and I were married, we attended a Christmas party with a large group of other newlyweds.  For the white elephant gift exchange, everyone brought the worst/most outrageous wedding present we had received.  I can’t remember what we brought, but let me tell you, there were some hideously ugly and awkward gifts at that party.
Classic Deviled Eggs
Makes you wonder what people are thinking when they are standing at the Wal-mart, in front of the cheetah shower curtain and think…”Yeah!  They would love this!”
Classic Deviled Eggs
The dish in this picture was one of those gifts.  I mean, at first, I couldn’t even figure out what it was.  When my mom explained it was a platter for deviled eggs, I thought she was joking.  Are deviled eggs that important to someone’s diet that they have a special dish to serve them on???
Classic Deviled Eggs
Apparently so.  Another great life lesson learned.  So, thank you odd-gift-giving lady.  My marriage has been greatly enhanced by the presence of your weird looking plate.
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Classic Deviled Eggs

Classic Deviled Eggs

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A simple, yet amazing deviled egg recipe that will become a family favorite for parties and holidays!


  • 7 large eggs
  • 3/4 tsp spicy brown mustard
  • 3 Tb mayonnaise (not Miracle Whip!)
  • 1 1/2 tsp red wine vinegar
  • 1/4 tsp worcestershire sauce
  • salt and pepper


  1. Place eggs in a medium saucepan, cover with 1 inch of water and bring to a boil over high heat.  Remove the pan from the heat and cover.  Let stand for 10 minutes the transfer eggs to an ice water bath for 5 minutes to cool.
  2. Peel eggs and slice each in half lengthwise.  Remove the yolks to a small bowl.  Mash the yolks with a fork until large lumps are gone.  Add the remaining ingredients and mash with a rubber spatula against the side of the bowl until smooth.
  3. Fit a pastry bag with a large open star tip, or use a ziplock bag with a small piece snipped from the corner. Fill the bag with the egg mixture and pipe it into the egg white halves.
  • Author: Carole Jones


  • Serving Size: 1 whole egg
  • Calories: 111
  • Sugar: 0g
  • Sodium: 158mg
  • Fat: 9g
  • Saturated Fat: 2g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 0g
  • Fiber: 0g
  • Protein: 6g
  • Cholesterol: 187mg

Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.


Cara Jones
12 years ago

LOVE deviled eggs…and I am starving right now! I think only a pregnant lady would be CRAVING deviled eggs for breakfast 🙂

8 years ago

Just tried this recipe! I really like it but did end up adding a bit of regular mustard!

8 years ago

Glad to hear it Ashley!

8 years ago

These are fabulous! I’m making them for the second time today. Thank you!

8 years ago

I’m so glad you loved them Liz!

8 years ago

what if you made the deviled egg as per your favorite recipe. Turn it upside down on a lettuce leaf. Mix some cream cheese with mayo (or yogurt if you prefer) to make the cream cheese soft enough to pipe onto the eggs.
Divide the cream cheese mixture several time and add food coloring to each division. Now fit piping tips in small freezer bags and fill each one with a different color cream cheese mixture and pip onto each egg. Great fun for kids to decorate the eggs and then they will want to eat them.

Just a thought.

8 years ago

Thanks Judy for your suggestion!

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