Easy Deviled Eggs


A simple and easy tutorial on how to make delicious deviled eggs.

Course Appetizer
Prep Time 20 minutes
Servings 12
Author Shari Lynne


  • 1 dozen eggs
  • 3/4 cup Mayonnaise
  • 1 tsp. Dijon Mustard
  • 1/2 Tbsp. Regular Mustard
  • 1 – 1/2 tsp. Vinegar
  • 1/2 Tbsp. Worsteshire Sauce
  • Salt and Pepper to taste


  1. First boil your eggs for about 5 min..I say about because it’s not going to hurt if you boil 4 or 7
  2. Remove pan from burner and run cold water into pan for about 1 minute..this cools down the pan and get the hot water out. Let sit for at least 10 min
  3. Now peel your eggs..check out NOTES below for easy peeling eggs
  4. Now cut your eggs in half
  5. Pop the centers into a bowl..gently squeeze egg and center will pop right out
  6. No secret tricks to the whole thing..
  7. Set aside Egg White on a separate plate for filling later…
  8. Mash up egg..this is where my handy dandy Pastry Cutter comes in that I rarely ever use for actually making can cut up yokes any way that is a fork and just cut until the yokes are a fine, fluffy mixture
  9. Now add all of the rest of the ingredients and stir..
  10. NOTE: if there are ingredients that you do not like..leave them out..this is your food cooked for your enjoyment..not mine
  11. Now fill up the egg whites that you set aside.
  12. You only put about a teaspoon in each at first..because sometimes you can run out…don’t worry..just take some from another egg

Recipe Notes

The fresher your eggs are..the harder they are to peel..I know go if you plan on making Deviled Eggs, maybe buy them and wait a week. If when you are peeling..they become all messed up and not peeling right..just throw that egg into the yoke! Then when you mix it up you will have MORE middle