Devilish Deviled Eggs

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Deviled eggs are a simple and easy recipe to make. Making appearances on kitchen tables across the world this is a classic take on 
the recipe. Small and subtle flavors without a ton of spice. These eggs get the name from the term ‘deviled’ referring to the yolks being mixed with mustard and pepper. Tasty, fast and a wonderful palette cleanse with any appetizer or party dishes. 


Prep Time: 30 minutes 


Tools Needed:
Cutting Board
Measuring spoons
Medium Bowl
Piping bag (or sandwhich bag)
Piping tips (optional)

Deviled Eggs
Serves 4
Tasty deviled eggs.
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Prep Time
30 min
Total Time
30 min
Prep Time
30 min
Total Time
30 min
  1. 6 hard boiled eggs; peeled
  2. 4 tablespoon mayonnaise
  3. 1 1/2 teaspoon yellow mustard
  4. 1/4 teaspoon Morton's Nature Seasoning
  5. 1/4 teaspoon celery salt
  6. 1/4 teaspoon pepper
  1. Take your peeled and washed eggs and halve them down the center long ways.
  2. Remove yolk centers into a separate mixing bowl.
  3. Combine mayonnaise, yellow mustard, Morton's Nature Seasoning, celery salt and pepper.
  4. Mix well and make sure you have a nice smooth texture. (chunks will clog piping bag later)
  5. Fill piping bag with yolk mixture.
  6. Fill eggs evenly.
  7. Garnish with paprika and green onions or chives.
  8. Serve and enjoy.
  9. Refrigerate left overs immediatly.
  1. Make sure your filling is well blended or you will have clogs in your piping bag when filling.
  2. You can also use a mayo substitute in the recipe.
  3. Instead of a piping bag you can just cut the corner off of a plastic sandwich bag.
  4. You can also spoon the filling into eggs to really save time.
Eat More Work Less

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