Deviled Eggs Done Right

The Easter Bunny has come and gone, and I’ve got two dozen hard boiled eggs sitting in my fridge. Add that to the fact that I’m antsy for summer. It happens to me every year at the end of March (the two feet of snow we just got doesn’t help), and one of the ways I deal with it is by making my favorite summertime dishes. So, I’m making deviled eggs.

Deviled eggs seem to inspire love or hate. I’ve met very few people who shrug their shoulders when you ask them how they feel about the lovely little egg white boats filled with creamy yellow yolk goodness.

I happen to fall on the love side of the fence. But I don’t like my eggs fancy or overly flavored. I like them straight up. If you have leftover Easter eggs and a hankering for summertime, my simple, old-fashioned recipe is worth a try.


  • 1 dozen eggs
  • 6 TBSP mayonnaise (I prefer Just Mayo)
  • 1 tsp. salt
  • Paprika to sprinkle on top


  1. Hard boil eggs: place 1 dozen eggs in a pan, add water to cover eggs by one inch, bring to a boil, turn off heat, cover, let sit for 12 minutes. After 12 minutes, drain the hot water and add cold water. Letting the eggs rest in cold water makes them easier to peel.
  2. Carefully peel eggs, slice them in half lengthwise, and scoop the yolks out and into a bowl.
  3. Mash the yolks with a fork and add the mayonnaise and salt. Stir until creamy or whatever consistency you prefer.
  4. Arrange the empty egg whites on a platter.
  5. You can either fill the egg whites with the yolk mixture using a spoon or a piping bag.
  6. Sprinkle with a little paprika and serve.




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