From the Cookbook: Deviled Eggs

Lately I’ve been making a lot of Deviled Eggs for event functions and I keep getting the same question – these taste great, how do you make them?

Like with most deviled egg recipes, it’s pretty simple.


  • 12 Eggs
  • 1/2 cup mayonnaise
  • 2 teaspoons white vinegar
  • 2 teaspoons yellow mustard
  • 1/4 teaspoon salt
  • Ground black pepper
  • Smoked Spanish paprika (for garnish)
  • Sandwich ziplock bag


  1. Hard boil 12 eggs
  2. Once cool, peel eggs and dry them.
  3. Slice the eggs in half length wise, removing yolks to a bowl and placing the whites on a serving platter.
  4. Mash the yolks into a fine crumble, using a fork.
  5. Add mayonnaise, vinegar, mustard, salt, and pepper. Mix well.
  6. Using a spoon, fill a sandwich ziplock baggy with the mixture.
  7. Once filled, seal the baggy and cut one of the non-sealed corners off.
  8. Push the mixture to the hole in the baggy and use it to fill in the egg whites.
  9. Sprinkle with paprika and serve.

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