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  • Writer's pictureCheyenne

Deviled Eggs


6 eggs, hardboiled

¼ cup mayo or miracle whip

1 tsp mustard, or to taste

½ tsp black pepper

½ tsp salt, or to taste

½ tsp paprika


  1. Slice each egg in half and remove yolks into separate bowl. Keep egg whites aside

  2. Use a fork to crumble egg yolks well

  3. Add mayo, mustard, black pepper, and salt. Mix well

  4. Optional: Place a baggy into a cup to help hold it open. Spoon egg mixture into baggy. Snip corner of bag to make for easy piping

  5. Carefully pipe yolk mixture into each egg half

  6. Sprinkle with paprika

  7. Store in refrigerator until ready to serve

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