Deviled Eggs

I love holidays.  I love the decorating, family time, the meal planning, and all the traditions that go along with it.  As the kids get older they seem less enthused about the decorating and traditions but most of the time they go along with it, if only to humor me.  This year I was pleasantly surprised to have a lovely group of teenage girls who wanted to decorate Easter eggs.  Yay!  It’s so much fun to decorate the eggs.  But what to do with all those eggs once Easter has passed?  Devil them!

Here’s a peek at this year’s batch of decorated eggs.  The orangish one with the giant hair is the Donald Trump egg.  He was a favorite.  Regardless of your politics, that hair.  Oh boy…

Gather up your ingredients.

Separate the egg whites from the egg yolks.  Use a sharp knife and wipe it off each time you finish an egg so it makes a smooth, clean cut for the next egg.

In the bowl with the egg yolks add 1 c. mayonnaise, 1 tbs. Worcestershire sauce, 2 tsp. dried mustard, 1 tsp. black pepper, 2 tsp. Kosher salt.  If you love paprika in your deviled eggs you can add it now or top them with it later.  I like to sprinkle it on top when they are finished.  They just look so pretty like that.

If you don’t care about being fancy, you can just use a teaspoon and spoon the yolk mixture into the egg whites.  Or, if you want to be a little fancy, use a piping bag.

Fill the egg yolks and then if you like, garnish with some parsley.


Deviled Eggs

  • Author: Kathleen



1 dozen hard boiled eggs
1 cup mayonnaise
1 tablespoons Worcestershire sauce
2 teaspoons dried mustard
1 teaspoon Kosher salt
1 teaspoon black pepper
Paprika for sprinkling
Optional: Parsley for garnish


Using a sharp knife, separate the egg yolk from the egg white.
Wipe the knife in between eggs so that the cut is clean each time.
In the bowl with the egg yolks add all ingredients up to the paprika.
Either using a teaspoon or piping bag, fill egg white with yolk filling.
Sprinkle with paprika.
Garnish with parsley.

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