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Deviled Eggs

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: PJ Hamel

Deviled Eggs Recipe

Deviled eggs are hugely popular at summertime picnics. But who says they have to be relegated to warm weather occasions? Anytime you find yourself with an overload of eggs (think Easter), deviling is a good way to turn them into something everyone will love.

View step-by-step
directions on our blog

At a glance

4 to 6 servings


Choose your measure:

  • 6 large hard-boiled eggs
  • 1/4 cup mayonnaise
  • 1 to 2 teaspoons prepared mustard; or 1/4 to 1/2 teaspoon dry mustard
  • 1/4 teaspoon salt
  • 2 to 4 tablespoons sweet pickle relish, pressed dry; optional
  • 1/2 teaspoon Worcestershire sauce, optional, for enhanced flavor


  1. Peel the hard-boiled eggs, and halve them lengthwise.
  2. Carefully remove the yolks. If you have a large-capacity garlic press (or small potato ricer), "rice" the yolks through the garlic press. Otherwise, break them apart gently with a fork.
  3. Add the remaining ingredients, stirring to combine.
  4. Spoon the yolks back into the whites. If you're feeling fancy, pipe using a pastry bag and tip.
  5. The traditional garnish is a light sprinkle of paprika atop the yolks; this gives the deviled eggs some color, but is completely optional, of course.
  6. Yield: 12 deviled egg halves, 4 to 6 servings.