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Home » Breakfast

Published: Dec 5, 2011 · Updated: Sep 30, 2022 by Carole Jones · 7 Comments

Deviled Eggs

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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!

Ingredients

Scale
  • 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

Instructions

  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

Nutrition

  • 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

Did you make this recipe?

Tag @thecarolejones on Instagram and hashtag it #mykitchenescapades

Categories: Appetizers Tags: Eggs, Gluten Free, Low-Carb

Filed Under: Appetizers
7 Comments
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Reader Interactions

Comments

  1. Cara Jones says

    December 05, 2011 at 6:20 pm

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

    Reply
  2. Ashley says

    March 27, 2016 at 7:05 pm

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

    Reply
    • Carole says

      March 27, 2016 at 9:33 pm

      Glad to hear it Ashley!

      Reply
  3. Liz says

    July 13, 2016 at 2:54 pm

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

    Reply
    • Carole says

      July 14, 2016 at 8:40 am

      I’m so glad you loved them Liz!

      Reply
  4. Judy says

    November 16, 2016 at 11:49 pm

    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.

    Reply
    • Carole says

      November 17, 2016 at 1:52 pm

      Thanks Judy for your suggestion!

      Reply

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