How to make Deviled Eggs

Deviled Eggs

Deviled Eggs

Deviled Eggs is a true southern classic side dish. I can’t think of a time that it was not served at a Thanksgiving meal, Christmas Dinner, or dinner on Easter Sunday. You can also find these at church social gatherings etc. They are delicious and Deviled Eggs are so easy to make. Follow along as my wife and I share how easy it is to make Deviled Eggs.

To see how easy they are to make, watch the video below.

How to make Deviled Eggs

Deviled Eggs

Deviled eggs combine boiled eggs and the center mixed with mayo and mustard that makes a filling that goes back in the center of the egg. They are a true Southern Classic that you should try!
Prep Time 30 mins
Total Time 30 mins
Course Side Dish
Cuisine American
Servings 12 people


  • 6 boiled eggs
  • 1 tablespoon Mayonnaise We prefer Dukes but use what ever brand you prefer.
  • 1/2 tablespoon Prepared Yellow Mustard
  • Salt an Pepper to taste
  • Garnish with Paprika


  • Start by peeling 6 boiled eggs.
  • Cut them in half longways and remove the center. Place Centers in a bowl. If you have a Deviled egg tray, place your eggs in them. If not, place them on a flat tray or dish.
  • Add centers to a bowl and mash them up. A fork works great for this.
  • Add mayo and mustard to the bowl and mix well.
  • Add in salt and pepper to taste.
  • Add filling to each egg.



A few notes: You can add a little paprika on top for some color and presentation.
Also, you can place them in the refrigerator before serving as they are best served cold. 

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