Sunday, November 9, 2014

How to Make Easy Deviled Eggs

Inevitably someone in my family is early getting to my parent's house for Thanksgiving dinner, and of course we all come hungry.  To help keep us "heathens" at bay my mom always has a few things for us to munch on while we wait for them to finish up.  There are the usual meats and cheeses, veggies and dips, but everyone's favorite appetizer are the Deviled Eggs.

The finished deviled eggs on a plate with the title in the bottom right hand corner.

My mom can hardly make enough  They are so yummy and very simple to make!  I know you are going to love them.

Let's get started!

Deviled Eggs:
*Prep Time: 1 hour  *Cook Time: --  *Difficulty:  Easy  *Servings: 24 eggs


Ingredients needed to make the easy deviled eggs.

  • 1 dozen Hard Boiled Eggs
  • 1/4 c. Mayonnaise
  • 2 tbsp. Mustard
  • 2 tbsp. Sweet Pickle Relish
  • Salt & Pepper, to taste

The eggs placed into an empty pot.

 To begin, place your eggs into a large pot.

Water being added to the pot with the eggs in it.

Fill the pot of water until there is about an inch of water over the eggs.

The pot of eggs and water being placed over medium/high heat on the stove.

Place them over a medium/high heat.

The water with the eggs in it being brought to a boil.

Bring to a boil.
Cover with a lid and turn off the heat.

Let set for 20 minutes.

The eggs being poured into a strainer.

Pour off the water.

Cold water being poured over the hard boiled eggs.

Rise with cold water and let cool for 20 minutes.

The hard boiled eggs cut in half and placed on the cutting board.

Peel the eggs and cut in half.  Be sure to wipe your knife with a damp towel between eggs.  This will help the eggs nice and clean.

The egg yolks, mayo, relish, mustard, salt, and pepper put into a mixing bowl.

Place the yolks, mayo, relish, mustard, salt, and pepper into a bowl and gently mix with a fork.

The egg yolk mixture being piped into the egg whites.

Place the egg mixture into a resealable bag and snip the corner off.
Carefully pipe the egg filling back into the eggs.

The finished deviled eggs on a plate topped with paprika and parsley.

Top with a little parsley, chives, or paprika and you have a simple yet beautiful appetizer for your Thanksgiving day!  But let's be honest, these would be good on ANY day! So give these Deviled Eggs a try this holiday and as always...

Happy Reading, Happy Eating, and Happy Living,
~The Kitchen Wife~


  1. Awesome!! Thanks for the detailed explanation with step by step pics.