Deviled Eggs II Recipe -
Deviled Eggs II Recipe
  • READY IN 35 mins

Deviled Eggs II

Recipe by  

"This recipe is the result of years of trial and error. It is an Easter tradition in our house. CAUTION: Very slippery. If carrying over carpet they will always land yolk-side down. Adjust the vinegar to taste."

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Ingredients Edit and Save

Original recipe makes 12 deviled eggs Change Servings
  • PREP

    35 mins

    35 mins


  1. Place eggs in a pot of salted water. Bring the water to a boil, and let eggs cook in boiling water until they are hard boiled, approximately 10 to 15 minutes. Drain eggs, and let cool. Once cool, remove the shell, cut the eggs in half lengthwise and scoop out the yolks.
  2. Place the yolks in a medium-size mixing bowl and mash them. Blend in vinegar, mayonnaise, mustard, salt and pepper. You may need to add more mayonnaise to hold the mixture together, but it should be slightly dry.
  3. Carefully put the egg yolk mixture back into the egg whites but do not pack it. There will be enough mixture so the whites are overfilled. Sprinkle with paprika. Place on bed of lettuce and/or garnish with parsley. Cool before serving.
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Reviews More Reviews

Most Helpful Positive Review
May 26, 2003

These were excellent and easy to make!!! If using fresh eggs, put lots of salt in the boiling water to make it easier to remove the shells.

Most Helpful Critical Review
Dec 09, 2006

I was bored today so I made 4 different recipes for deviled eggs at the same time and had neighbors & friends do a taste test. This one came in 2nd. It was okay, but a little dry and plain. If I had deviated from the recipe it would have been better but it was still just a plain base recipe. The other recipes in my taste test were "Cajun Deviled Eggs" by Denyse, "Deviled Eggs" by Barbara, and "Deviled Eggs" by Margaret Sanders. Margaret's were the unanimous winner.

Apr 15, 2003

The amount of vinegar in this recipe has been updated from 3 tablespoons to 1 teaspoon. We suggest adjusting the amount to taste. Happy cooking! The Staff

Nov 26, 2004

Super recipe, and here are the modifications that I made: 2 Tablespoons of mayo. 1/2 teaspoon of mustard 1 Tablespoon of chopped sweet pickle relish Left out paprika (doesn't work for us) No lettuce, we don't make a big presentation, we just want to eat it. I'd been searching for a GOOD deviled egg recipe for a long time. I knew SOME of what my folks use to put in theirs, this recipe worked with the above additions. With tons of appetizers out there, the eggs were gone within the first hour - high praise indeed.

Sep 27, 2003

I LOVE deviled eggs and this is a good basic recipe. I added more mayo, as I like the consistancy creamier. I also seasoned with a little garlic and onion powder and a bit of cayenne for an added kick. Because I was taking this to a dinner party I put the mixture into a pastry bag and piped with a star tip. I served the eggs on a bed of baby spinach leaves. Thanks for a great recipe Mary!

May 12, 2010

I love deviled eggs - they're a classic that just screams summer! I use white wine vinegar vs. plain white vinegar because it's a little milder. I also use dijon mustard and add sour cream along with the mayo to make them creamier plus a dash of hot sauce for good measure. These go quick at BBQ's so be sure to make a lot!

Jan 25, 2004

I definietly had to tinker with this one a bit! The vinegar was a nice little kick...But I had to add more mayo because the filling was very dry. Then I had to add more mustard because the extra mayo began to overpower the flavor of the mustard. Not a bad recipe, but I'll continue searching for a better one.

Sep 11, 2003

This is a good recipe, however we like our filling creamier. I liked the flavor the vinegar imparted, so I added a touch more of the vinegar and more mustard, mayo and a bit of prepared horseradish sauce. Yum! Thanks Mary.


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  • Calories
  • 90 kcal
  • 4%
  • Carbohydrates
  • 0.8 g
  • < 1%
  • Cholesterol
  • 187 mg
  • 62%
  • Fat
  • 6.9 g
  • 11%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 6.4 g
  • 13%
  • Sodium
  • 86 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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