The BEST EVER Deviled Eggs (Seriously!)

The BEST EVER Deviled Eggs – Seriously!! My family will not eat any other deviled eggs other than mine, even my child who hates eggs love this recipe!

The BEST Deviled Eggs

I’ve wanted to share my recipe for deviled eggs for some time now – but I’ve hesitated out of fear people would just think ‘Ugh, not another deviled egg recipe‘. Butย it’s one of my family’s favorite recipes, not to mention one of my signature dishes. I make these all the time – so I kinda felt like it was some kind of disgrace to not share a recipe that my whole family loves so very much, and that’s such a staple in our life.

So, here it is. And to my family, these are the very best deviled eggs in the whole wide world. They have no pickle relish in them, and I’ve yet to taste a deviled egg that comes even close to the remarkable flavor of these. My entire family won’t even touch another deviled egg other than mine. True story.

The BEST Deviled Eggs

Yes, they’re that good. ย Even my middle daughter, who despises eggs in any form, dang near literally inhales these when I make them (which is very often!). It’s actually quite funny watching her & her daddy tripping over each other trying to get the last deviled egg.

They’re absolutely delicious, y’all.

Other than the eggs themselves, here’s what you need:

The BEST Deviled Eggs

First thing is to hard boil your eggs. Place 6 eggs in a 2 quart pot, and add enough cold water to cover. Bring to a boil & cook for 12 minutes.

Once the eggs are boiled, put them immediately into cold water to stop the cooking. ย Once cooled, peel those eggs! Then slice in half, and put the cooked yolks into a bowl & mash ’em all up with a fork.

The BEST Deviled Eggs

Mash ’em. Mash ’em good, y’all.

The BEST Deviled Eggs

Now, let’s add stuff to it.

2 tablespoons of mayo. 1 scant tablespoon yellow mustard (meaning not quite a tablespoon, just a tad less). 1 teaspoon of worcestershire sauce. A dash of hot sauce. A little salt & pepper.

The BEST Deviled Eggs

Stir it all up…. now taste it. Add a little more of what you thin it needs, if anything – ‘cus for my family, this ratio is perfect.

Scoop little spoonfuls & fill the empty egg whites with it. You could be all fancy and put the filling into a piping bag & pipe it in to make it pretty – but honestly, who has time for that?

The BEST Deviled EggsThe BEST Deviled Eggs

Once you have them all filled up with the filling, it’s time for the paprika. Sprinkle it on because deviled eggs aren’t complete without the red powdery garnish on top. ๐Ÿ˜‰

I used to think that paprika had no flavor, but a little secret – if you’re able to get it fresh somewhere such as Savory Spice Shop (there’s one in Greensboro for my local friends) or Penzey’s Spices – there’s a huge difference. Trust me on this.

The BEST Deviled Eggs

5.0 from 1 reviews
The BEST Deviled Eggs (Seriously!)
Author: 
 
Ingredients
  • 6 eggs, hardboiled & sliced in half
  • 2 tablespoons mayonnaise
  • 1 scant tablespoon mustard
  • 1 teaspoon worcestershire sauce
  • a splash of hot sauce (Frank's Red Hot is my favorite)
  • salt & pepper, to taste
  • paprika to garnish
Instructions
  1. Place your cooked egg yolks in a small bowl & mash them up with a fork. Stir in the mayo, mustard, worcestershire sauce, hot sauce, salt, & pepper. Scoop the filling into the egg whites. Sprinkle with paprika.

ย 

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  • Donna

    This looks delicious. I will make it. I usually put my mashed yolks in a small sandwich baggie and cut a hole in the corner and squeeze it out. It goes much faster for me to fill the egg whites than to spoon them in and it looks nice too. ๐Ÿ™‚ I don’t need a piping bag ๐Ÿ™‚

    • JustSayin

      I love this idea! It’s so hard to get the egg whites filled, I’ll have to try the baggie method! Thanks for the tip!

  • I don’t like mustard. So I make mine without mustard. I simply use mayo, egg parts, paprika, and diced up dill pickles and some of the pickle juice.

  • Almost the same way I make mine, Love them!

  • Pingback: Red White & Blue Deviled Eggs - Mrs Happy Homemaker()

  • kym

    trying this tonight for my hubbys potluck tomorrow, he doesnt like pickles at all so this is perfect!!

  • Queenwithnocrown

    LOL ~ well everything I make my family’s favorite and the best of the. I have a deviled egg recipe that’s slap your mama good but I’m looking forward to being blown out the water by yours..Thanks for sharing:)

  • Stacey

    Sounds good! I have been looking for a good deviled egg recipe. This sounds perfect! I will try it and make it for one of my appetizers for Christmas Eve. I like Frank’s hot sauce and use it on everything. Lol Thanjs for the recipe!๐Ÿ‘

  • Stacey

    Thanks for the recipe. I love Frank’s hot Sauceand use it on everything. Will try this. Sounds good!

  • Oh yes! These look good. Thanks for the awesome photo’s and hard work! Its hard being a food blogger. Can’t wait to give these a shot.

  • Omg. I have finally found yes the best devil eggs ever. The taste is devilish. Super Bowl 50 here we come. ๐Ÿ˜Š๐Ÿ˜Š๐Ÿ˜Š๐Ÿ˜Š๐Ÿ˜Š

  • That’s a good variation on the classic deviled egg. My mind is a little skewed so I went with this style recently

    https://disqus.com/home/channel/hashbrownparty/discussion/channel-hashbrownparty/im_making_deviled_eggs_for_adults/

  • chrissy

    so with the Franks Red. Is this spicy? Or Just adds the flavor?

    • Stacey Henry

      I tried to this recipe and it adds flavor without being spicy ๐Ÿ™‚

  • Donna Phares

    Going to try this for a big family Easter dinner, that has plenty of critics ๐Ÿ™‚ The ONLY variation I will do, is I always add some bits of real bacon..who doesn’t love bacon. This has become one of my signature dishes (yes, because of the bacon), so I won’t be able to even get them to try them without it. I’ll let you know within the next few days if you should bother with this recipe ๐Ÿ™‚

    • Sasha Morgan

      how did you like it?

  • Raymond Crow

    Mine is close to this but instead of hot sauce and salt and pepper i use one teaspoon of sugar and 3 tablespoons of creamy horseradish sauce. even people who hate horseradish raved about them.

    • Olivia Hardin

      That’s not even close.

  • jay

    Who are these criminals making deviled eggs without relish?

    • Rick

      I must be a criminal myself, as I can’t stand relish in my yolk mixture, ( or tuna salad for that matter). Just don’t like relish, especially sweet relish.

    • Jake Johnston

      Smooth criminals?

      • Ray McGuire

        I know what you mean .. You have to put Sweet Relish and fresh minced Onion in it also .. Use a little juice from the relish or you can usew a little dill or sweet pickel juice in it . I don.t garnish with paprika I garnish with Cayenne pepper . I think it’s better that way .

        • highspeedhotrod11

          What is the matter with you people ?? onions, Cayenne pepper ?? If you don’t like the taste of deviled eggs… why do you eat them? If I want to eat a deviled egg, It better not taste like some hot nasty onion…

          • Olivia Hardin

            I agree. I like mine simple. But if that’s what passes as deviled eggs to them, to each his own.

    • Olivia Hardin

      Because not everyone likes relish. I have searched dozens and dozens of recipes and most people do NOT put relish in their deviled eggs.

  • klgnyc

    Made these today. Delicious. Added a small dollop of caviar to the top. Mmmm.

  • You should try this with smoked paprika. It’s delicious! And great recipe btw!

    • Oh and relish! Must add relish! ๐Ÿ™‚

  • Kent Rubert

    Made these and liked them alot but i would use nutmeg for garnish in place of paprika

  • Ricki

    I made them today , they were a great hit . For garnish I used black caviar just a hint of it

  • Sheila Ryan Williams

    Looks delicious! i love the Temp-tations plate! I have the same one!

  • Laurie Craig

    Wow, just tried this recipe to spice up my deviled eggs. These are delicious! sprinkled Fiery 5-pepper over the top and used Louisiana Hot Sauce for the hot sauce. Thank you for the recipe!

  • sab1955

    Replace relish with diced jalapeno’and I use a spicy mustard (French’s just came out with a spicy yellow) and you have what I’ve been serving for many years.

  • MsAnthrop

    Those sound delicious – and I love the Temp-tations egg plate, too. How on earth did I miss that when buying my Old World Blue sets?

  • Jake Johnston

    When I make deviled eggs I usually make 4-6 varieties at a time. Worcestershire is a great background flavor for a few types of eggs and I love the savory flavor it brings. For something similar in approach try a little beef broth. If you like sweet but not pickles, try Habanero or jalapeno Relish. They aren’t very hot, but add lots of flavor. If you want hot, try Siracha or chili sauces are a great alternative to hot sauce.

  • Kimberly Perrin

    Smoked paprika takes them to the next level!

    • Ray McGuire

      Cayenne pepper does also .. I like that better .. Just don’t put a lot on them just enough for a little heat you can still put Paprika on them too .. there great that way . Don’t knock them till you try it on them ..

  • highspeedhotrod11

    Why would any one put hot sauce in deviled eggs?… that’s as bad as people that put sugar in cornbread… where did yall learn to cook?

    • Ray McGuire

      Then you better never go down South .. I lived in Texas all my life and every one I know put Sugar in Cornbread .. It makes it taste a lot better .. Pento Beans and Cornbread and greasy Taters is the best .. Greasy taters might not sound good for ya but man it’ss the bomb .. with Gravy

      • highspeedhotrod11

        I’ve never left the South for more than a few hours and I hurried back…Pinto beans are the food of heroes and champions, but they require real cornbread to be perfect… but I’ve never heard of TRUE Southerners defiling real cornbread. and ruining the taste of Pintos, until transplanted Yankees thought they could improve our ‘backward culture’ by adding sugar to make it taste like cake. You obviously have some northern blood in your heritage

  • rufedup2

    Skip the hot sauce. Add some Underwood deviled ham and smoked paprika. They are primo!

  • JE

    I grate my yolks which makes the filling fluffy and not so dense

  • JEFF MYERS

    good with fine crushed jalapenos too


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