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Deviled Eggs

Deviled Eggs

Shannon LeMmon
I have been using this recipe for 25 years. It is our favorite for holidays like Easter, Thanksgiving, and Christmas. It is slightly modified from a Better Homes and Garden's recipe from a cookbook I got when I got married.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Appetizer


  • 12 hard boiled eggs cut in half the long ways
  • 1/2 cup Mayonnaise made with olive oil no high fructose corn syrup
  • 2 tsp mustard
  • 2 tsp white distilled vinegar
  • Paprika


  • Peel boiled eggs and cut eggs in half the long way.
  • Pop out yolks, being careful to not tear the egg and put in a small bowl.
  • Use a fork to mash the yolks.
  • Add mayo, mustard and vinegar.
  • Mix well and until fairly smooth. A fork is enough to do this with, you don't need any other electric tools.
  • With a spoon, gently spoon the mixture into the empty egg halves. I like them a little rounded. Sprinkle with paprika.
  • Keep chilled until time to eat.