Deviled Eggs

This is for Jonny X, who wants the recipe. This is from the Better Homes and Gardens Cookbook, and is set up for a dozen eggs (whole eggs, makes 24 halves.) Adjust accordingly for different amounts.

Hard boil the eggs, about 20 minutes of rolling boil. Cool down quickly with cold water and ice. Peel and slice the eggs in half lengthwise, collecting the yolks into a bowl. Add 1/2 cup of mayonnaise, 2 teaspoons of mustard, 2 teaspoons of red wine vinegar. Mix with a fork or an electric mixer if you want to get all mid-20th century about it. I usually add more mustard and vinegar from there as I mix, getting it to the proper tanginess. My guess is that by the time I’m done, I’ve probably doubled the original amount of both. Once you have it the way you want it, fill the egg whites with the mix and sprinkle the whole magilla with paprika, a pinch or two per egg. Gather together a few friends and eat them like crazy monkeys. Yum.

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Dave Slusher is a blogger, podcaster, computer programmer, author, science fiction fan and father. Member of the Podcast Hall of Fame class of 2022.

3 thoughts on “Deviled Eggs”

  1. jonny says:

    thanks dave, now i have to make these this weekend plus go buy some pickled eggs mmmm..if only my chicken could lay a dozen eggs a week

  2. James says:

    At the rate we are egging jonny on, he will eat nothing but egg based foods soon. His comment above made me wonder though, what would a deviled pickled egg taste like?

  3. jonny says:

    Maybe i can try out the deviled pickled egg, but normally two pickled eggs would put me over the edge. This morning I went out to feed my chickens and found four eggs sitting in its little nest.

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