How To Make Deviled Eggs

Deviled Eggs

Deviled eggs are the Rodney Dangerfield of party foods: they get no respect. But bring a plate of them and they’ll all disappear. You can add all kinds of extras to them, make them look fancy if you want. As long as you get the basics right you’ll have a winner.


1 dozen large eggs
1 cup mayonnaise
3 tablespoons secret ingredient


3 egg yolks
3 tablespoons white vinegar
3 teaspoons mustard powder
1 teaspoon salt
1-1/2 cups olive pomace oil


Start by hard-boiling the eggs. Put the eggs in a pot that’s large enough for all of them to be in a single layer with some room to spare. Add a couple of tablespoons of salt. Don’t bother measuring, it’s just to raise the boiling temperature of the water a little bit.

Fill the pot with cold water so the eggs are covered by at least a half-inch.

Turn the heat on high until the water boils. If any of the eggs are cracked, you’ll end up with a little egg drop soup. Don’t worry about it, you can clean it out when you’re done.

After the water boils remove the pot from the heat, put a lid on, and set a timer for 20 minutes.

After the 20 minutes, rinse the eggs in cold water until they’re cool enough to handle.

Peel all the eggs, and rinse them with cold water to make sure there are no pieces of shell left on them.

I’ve never done a dozen eggs without a least one or two falling apart a little bit when I peel them. That’s why I always cook a couple more than I think I’m going to need. Worst case is I have some extras.

Slice each egg lengthwise. The one on the left is what you want them to look like. The one on the right is the one that was cracked. Some of the white leaked out in the water, but it’s still perfectly edible.

Pop the yolks out. This one had the yolk a little bit off center, so the cavity in one side is really shallow.

If you can see that the yolk is close to one side, slice through that side. That way both halves will have the same amount of space.

Separate the “pretty” halves from the “rejects”. Don’t worry, we’ll use them later. Keep all the yolks in a separate bowl.

Making the mayo

Put the egg yolks and vinegar in the narrowest cup your stick blender will fit in. Blend for a couple of seconds until they form an emulsion. Add the salt and mustard powder and half the oil. Blend again until it is thick. Pour the rest of the oil in slowly, mixing constantly.

Add a cup of the mayonnaise to the yolks and start breaking them up with a fork.

If you made your own mayo with the mustard powder, or if you like your deviled eggs mild, that’s it for the ingredients. I like a little zing, so I add two or three tablespoons of my secret ingredient. I hope you can’t guess from this picture what it is.

Keep mixing the yolks and mayo until smooth and creamy. Add more mayo if you need it to get the right consistency.

You can put the filling in a pastry bag with a star tip to fill the whites. I like the rustic look. (I also like not having to clean little nozzles.)

Don’t forget to fill the rejects. Deviled eggs don’t all make it out of the kitchen anyway, you might as well eat the ones that you can’t serve to guests.

Arrange the filled eggs and refrigerate until you’re ready to serve them.

And that’s it.

Okay, that’s not it. Some people think you have to add the paprika.

You can’t really taste it, but it looks kind of nice I suppose.

So do you spell it “deviled egg” with one “l” or “devilled egg” with two? My spellchecker says it’s one “l” but according to Google it’s more common with two.

Since Fiona suggested deviled eggs when I asked for ideas, she’ll be getting an eBook version of my cookbook. (Fiona, send me an email so I can send it.)

Stay tuned to see who else is getting a copy. If you want one, send me a suggestion at If I make it I’ll send you a copy of the book.


  1. Mmm, you’ve whetted my appetite. I may have to make these later today. They sound wonderful. I haven’t made them in ages. I make vinegar but have never tried using it in deviled eggs, I can’t wait! Especially since I’ve never made my own mayonnaise! I only have peanut, olive, and plain vegetable oil. Is there one that would be better to use over another?

  2. Kristin says:

    Double L? That’s a new one on me. I don’t think I’ve ever seen it that way. In my experience Googling things, you really shouldn’t rely on the spellings that come up in Google searches, because there are a LOT of people who don’t know how to spell. Not that this bothers me, the former proofreader. Ahem.

    I was just at a potluck last night where there were some deviled eggs that had, I think, some kind of cheese in them. There was something chewy and funky in the filling. Do not like. The filling should be smooth. In my opinion.

  3. Genie, peanut and olive will probably add more flavor to the mayo. If you’re using it as a base for ranch dressing that might be okay, but for deviled eggs I’d say the vegetable oil would be better. Although if you’re one of those people who puts relish or minced olives in your deviled eggs I’d go with the olive oil.

    Kristin, check out Googlefight. The place to go whenever you find yourself thinking, “I know the right answer, I just want to see what other people think.”

    And I’ve had the ones with cheese, too. At least I hope it was cheese. Yeah, that’s wrong.

  4. Thanks for the advice–but I didn’t wait for it (although I’ll save it for future use). You had me so hungry for deviled eggs that I made some “I’ll double damned dare you deviled eggs” using the spicy pickled eggs (pickled in homemade beer vinegar and arbol pepper sauce) I made a month ago. I’ve been wondering how they’d come out if I tried pickling them, they’re great! Didn’t make the mayo from scratch though, hubby is still asleep and I didn’t want to wake him. Although I did take your advice on the ground mustard and “secret ingredient.”

    Thanks for the tips!

  5. Wow. Well, eggs are typically considered a breakfast food, so I guess deviled eggs for breakfast makes sense. But doing them with pickled eggs, I’ve got to try that.

    Wait, I just read your pickled egg post. Holy cow, I’ve got to try that.

  6. I love having deviled eggs in the fridge for a quick breakfast. Of course, I prefer to have super crispy bacon crumbled on them.

    Your blog entry saved a less than marvelous batch of spicy pickled eggs. If you read the blog entry in its entire, you understand why. I’ll never do them in arbol chili sauce again. But they came out really great deviled and I’m sure we’ll devour them very quickly. SAVED BY DREW!

  7. You are so right about deviled eggs- everyone knocks them but they’re always the first to go at a party so it’s doubly important to save a few for the cook : )

  8. Part of me wants to start a movement to give deviled eggs the reputation they deserve. But another part of me says that if they ever get trendy people are going to want to tart them up so much they lose their simple goodness. I guess “under-appreciated” isn’t the worst thing you can say about a food.

  9. Don’t you just hate that when the whites fall apart like that? Seems no matter what precautions/tips I try, I always get a few of those. Your deviled eggs looks very good but I confess I was relieved to see it isn’t just me who has that problem with the whites! 😉

  10. Nikki Miller-Ka says:

    Your eggs look good. What kind of paprika do you use?
    I’ve never seen “deviled” spelled with two Ls. I’m not an orthography expert but I’ve been known to compete in a local bee or two.

    Oh, and the salt added to the boiling the water? The salt adheres to the pourous outside of the shell. It makes the eggshells tougher so they won’t crack during boiling and so they’re easier to peel in one fell swoop.

  11. I hadn’t heard about the salt adhering to the eggs. So I went looking and found a great resource. This contains every tip I’ve ever seen about boiling eggs all in one place:

  12. If you use eggs that are not perfectly fresh from the store, they will peal perfectly, just like Martha Stewart. Buy them about a week before you’re going to use them and let them sit in the fridge.

  13. Stephanie says:

    I always add a tablespoon or so of vinegar to the water when boiling eggs – it seems to help with the whole cracking-while-boiling thing.

    I love deviled eggs. They are the best! I love the idea of setting aside the ugly ones to eat before you ever leave the kitchen – though I might end up purposefully cracking the boiling eggs just to have plenty of ugly ones to eat!

    And I’ve done the whole deviled pickled egg thing. It’s awesome. Totally awesome. Try pickling them with jalapenos. They get real spicy. Great, now I’m drooling.

  14. April, I’ve seen that tip lots of times but I never think about it until I’m already on my way to the store the day of the party. I can’t in good conscience recommend something that I never manage to do myself. (That’s my story and I’m sticking to it.)

    Stephanie, I’d always heard the vinegar was something you did for Easter so the dye would adhere better. Oh man, I really don’t want to start experimenting, I don’t need that many eggs.

    Guess I need to get some glass jars. It looks like I’ll be doing some pickling.

  15. Michele says:

    I add a teaspoon of cider vinrgar to the mashed yolks. I dont know why. But I have never had a leftover deviled egg. Everyone loves them.

    I have never had the cheese version, but I did have one with a hint of curry. I loved it, but I love curry.

    I love this place. i think I got her via recipes2share and I am so glad I did.

  16. It look’s to good to be through I am definitely going to try this

  17. Deviled/devilled?

    The first is American the second English (for us the usual rule is to double any single final consonant before adding -ed: “deviled” would be pronounced to rhyme with “defiled”!)

    They look more devilish if you add a load is paprika to the yolks – or cayenne/chilli powder to make them more devilishly hot!

  18. Michele, you’ve inspired me to try something new next time I do these. I think I’m going to try to do several different flavors out of one batch. Have a multi-colored plate with yellow, orange, red … ooh, a sunset of flavored deviled eggs. Oh, and I’ll be trying that no-knead bread from your site, too.

    Sorina, let us know how it comes out.

    Migeri, ah British English, I should have guessed.

  19. Anonymous says:

    On occasion, I have also chopped up finely an couple the egg-white casualities (if that batch has more than its fair share), and added them to the yolk mixture, right before adding the mayo/ mustard mix. Another nice touch is a dash of baslamic vinegar.

    A pinch of sugar is a good back up, if one happens to stumble a lil hard on the mustard, the sugar helps counteract the bitterness of the mustard.

  20. Anonymous says:

    I’m a chicken, and I don’t appreciate my aborted children being eaten!

  21. Anonymous says:

    mmmmm, yum. Fried chicken with deviled eggs…….. what a great idea!!
    mwah ha ha ha

  22. Los Roensberg says:

    hi there
    came here through guy kawasaki´s twitter stream …

    withe regards to teh eggs: My mom always made two flavours at the same time; one mayonnaise-mustard based, one with ketchup. yummy.
    Mom always used a icing bag to put the mix bag in the empty egg-halves – but that´s solely for “cosmetic” purposes 😉


  23. Then stop aborting such tasty treats, Anonymous! Naw, unless you are getting fresh eggs from someone with a rooster, eggs you buy at the grocery store are unfertilized. Not that it would stop me if they were fertilized!

  24. Anonymous says:

    by the way, there are two of us using the anonymous name, my comments were @ 10:31 & 10:42 the second one was merely due to the humor that the earlier one must have had. No one could possibly have made that comment on a serious level…… I wouldn’t have thought….

    And yes, I didn’t register because its such a pain to jump through the required hoops; however, I do like the site, and thank those hard working souls how share, ty as well as the tips. If anyone wants a kick ass recipe for homemade potato salad to complement the eggs, just let me know.

    anonymous 1

  25. Speaking out for dogs says:

    These look excellent. I saw a recipe, I think it was Jacques Pepin, where you made the devilled egss, then put them stuffing side down in a pan and browned the tops a little. You’ve given me the incentive to try it.

  26. Anon, balsamic would probably be good with the overdone mustard, too. I happen to like going heavy on the mustard and light on the mayo, so I always have my wife taste it before I start filling them. This is a good tip for recovering when I overdo it.

    Next anon, I’m totally doing the fried chicken and deviled eggs. Let’s see, what other one-animal meals can I come up with?

    Matt, ketchup? Really? That’s, ummm … interesting. Well hold on, adding tomato paste to mayo gets thousand island dressing. Mixing that with egg yolks should be good. I might try that. (But definitely not with store-bought ketchup. It’s all corn syrup.)

    Speaking out, you mean in a frying pan? That’s starting to violate my rule of thumb that deviled eggs are supposed to be simple, but it’s worth trying at least once. Actually it sounds like an idea someone had to try to make them more “presentable”.

  27. We here in the South add sweet pickle relish to our creamy yolk filling. It adds just the right kick. We do the same with our potato salad as well. We Southerners love our pickles!

    And yes, the paprika is necessary. LOL.

  28. I love pickles in chicken salad, and like them in macaroni and potato salad. But they just don’t taste right to me in deviled eggs. Maybe after I try making them with pickled eggs, like Genie suggested, I’ll change my mind.

  29. Oh! Speaking Out For Dogs just reminded me of a Sweet Potato Queens recipe for deviled eggs that I’ve never had the nerve to try. They fill a pan with deviled eggs, pour tomato soup over the top, then cover that with cheese slices and bake it in the oven till hot and bubbly. I think the author called them Country Club Eggs or something like that. I can’t remember. I’ve “been gonna” try the recipe for ages but… well, it just sounds gross. Yet SPQ’s know their good eats.

  30. Drew, I still don’t like pickles in my deviled eggs. Blech. But pickled eggs… that’s different. No dill. Well, at least not in mine.

  31. Drew and Speaking Out… you could always use the kitchen torch on ’em to brown the tops a bit. Sounds kind of gross to me but I’d try it! In fact, I might try that for a midnight snack tonight.

  32. Anonymous says:

    I love Deviled Eggs! ^^ Thanks for the recipe. I disagree thoroughly on one point, though: you CAN taste the parika. Deviled eggs w/out paprika utterly pale in comparison. I know because I have tried both at one party. The paprika is delicious! But anyhoo, nice to have the recipe! Now I’m hungry. ^^

  33. Anonymous says:

    Such a yummy treat! My Mom makes these every Easter and I’m always the first person to get at them!

  34. Genie’s on a roll!

    Anony, maybe I need to get some good hot Hungarian paprika. I’ve got the generic kind that’s more color than flavor.

  35. I love the ones made on Easter. If the eggs are just a little cracked when you dye them they look totally cool with a spiderweb of color. Kind of like tea eggs, which I’m definitely going to try.

  36. Great idea for a blog. Funny, but I’ve been thinking about deviled eggs a lot lately…Guess it’s time to step up and cook like my grammy!

    Nice to find you through Stumble upon!


  37. It’s the season. Summer comes, and you subconsciously think about all those picnics as a child. And they always had deviled eggs.

    BTW I like your post about walking in L.A. We can only hope the trend keeps up.

  38. Wow! Stumbleupon has really sent a lot of traffic here including me. Your traffice feeder is showing lots of stumblers.

    As for the pickles, the probem with them is most people use too much. They are not supposed to overpower the flavor, just enhance it.

    When I get more time, I will come back and send you a wonderfully yummy appetizer/snack recipe.

  39. Do you mean the Feedjit widget? Or is there someplace else you’re seeing my traffic? But yes, I’m getting a good bit of Stumblers. (Hi guys!)

    Quit teasing, what’s the snack gonna be?

  40. Anonymous says:

    my recipe calls for pickled eggs with the yolk filling consisting of yolks,mayo,shot of french’s mustard,& couple shots of tabasco. then instead of paprika I use cayenne pepper on top. a little spicy but the flavour is out of this world. troyster

  41. Wow, out of 19 commenters 4 like their deviled eggs spicy. I didn’t think it would be that many.

  42. Drew, I remember when I first went low-carb. Dr. Atkins had the Chinese Tea Egg recipe in his cook book–or something like it. I never got around to making them. I always wondered if they were more pretty than tasty, you’ll have to blog about it when you try it!

    I’m not a sweet potato freak but my aunt loves them cut in large chunks and roasted in the oven until they get caramelized and crispy about the edges. I don’t know if they add sugar, oil, salt, or what to them. They never appealed to me.

    And, by the way, I do love spicy deviled eggs and never use paprika on them. I use cayenne for both the color and the hot. Or, as I mentioned, crispy crumbled bacon on top for the pretty and for the taste. Actually, it’s usually both.

  43. Anonymous says:

    I love deviled eggs. Instead of vinegar I use sweet pickle juice – just like grandma. And a few sweet pickles served on the side are perfect.

  44. Well pickle juice is mostly vinegar, so that makes sense.

  45. Sweet Bird says:

    As awesome as your deviled eggs look, I wanted to thank you for the great idea on making the mayonnaise. I’ve always wanted to make my own before, but I’ve never owned a food processor or blender. Pointing out to just use an immersion blender and the smallest vessel it will fit into was perfect. I’m so happy I found your blog on Tastespotting. Everything I’ve read so far has been amazing.

    Please, keep up the awesome work.

  46. I’ve finally gotten the hang of doing the mayo after about a half-dozen attempts. Next time I do it I’ll be writing it up. I’m pretty sure that in the video I saw, that I tried several times to recreate, the guy got lucky.

  47. Deviled is becoming more popular, though technically devilled is more correct. It’s an SAT question; academic at this point. Personally, I would have done the same as you. One L is enough. Also, that’s a great recipe.

  48. So how is the one more “technically correct”? Now I used to edit a newspaper, so I know all about grammar and spelling rules and I’d like to use the right one.

    But there’s not a hard and fast rule to whether or not you double a final “l” when adding “ed” to the end. For instance:

    assail -> assailed
    bail -> bailed
    boil -> boiled
    cancel -> canceled
    cool -> cooled
    equal -> equaled
    label -> labeled
    mail -> mailed
    quail -> quailed
    shrivel -> shriveled
    spoil -> spoiled
    total -> totaled
    travel -> traveled

    … but …

    compel -> compelled
    control -> controlled
    expel -> expelled
    repel -> repelled

    There seem to be more that don’t double the “l”. In fact three of the four I could find that do double it have the same root.

    So what’s the basis for single vs. double “l”? Latin vs. Greek root? Romance vs. Germanic?

    [We now return you to your regularly-scheduled food blog.]

  49. Anonymous says:

    Maybe good – but how safe are deviled eggs to keep in the refrigerater?
    Just saw a bit of food poisoning, I suspect, from storing them and eating them quite a few days after preparation.

    Thanks for any info.


  50. Best information I have says you can make them two or three days in advance, as long as you keep them tightly covered in the fridge. If you’ve had them sitting out at a party, don’t try to put them back in the fridge and keep them.

    Although honestly I can’t remember ever seeing leftover deviled eggs after a party. Maybe I just haven’t made enough of them.

  51. Leftover deviled eggs? Huh? Kathy, you must have gotten a plate of them from my mother in law because I’ve never heard of leftover deviled eggs from any other source ever! Her jalapeno cornbread stuffing is to die for, however, don’t want to talk too bad about her and jinx myself against ever getting the stuffing recipe.

  52. Genie, I expect you to share when you get that recipe. I don’t believe in keeping secret recipes. Would you rather be known as the person who makes the greatest cookies in the neighborhood, or as the person who invented chocolate chip cookies?

  53. I promise. But the mother-in-law is huge on recipe secrets. I got mad because she wouldn’t share her wine cake recipe and so I finally Googled it. I made several (that tasted exactly like hers) before I started feeling too guilty and stopped making them. I was afraid she’d catch me at it!

    How ironic that a dietitian invented chocolate chip cookies.

  54. Anonymous says:

    Just add Tuna fish to the mix, that’s the way we prepare it in Spain and put in the top a black olive

  55. I make the best Deviled Eggs ever! I use mayo, French’s Mustard, apple cider vinegar (just a touch), lemon juice (just a touch), pickle relish, a little salt and pepper, and of course the hard boiled eggs. You should try it, you’ll never go back. Then sprinkle a touch of paprika over the top of them when you’re done.

  56. Are you from the south? The only people I’ve heard from who do the pickles are from the south.

  57. Finally a deviled egg recipe that almost matches the one i grew up on, of course, we used store bought mayo instead and yellow mustard. No pickles, pimento, olives or any other “wierd” stuff for me. And foe pete’s sake they should not be sweet!

  58. Amy, I was starting to think I was the only one.

  59. The double -l appears to have to do with the stress of the final syllable, based on your examples. 😉

    Yes, picle juice is a southern thing. My granny was a proper southern lady, and she always added pickle juice (homemade lime-water pickle juice) to her deviled eggs. Bread-and-butter pickle juice would do in a pinch.

    I think she’d agree with you that people add too much pickle juice — it can’t overwhelm the other flavors!

  60. Anonymous says:

    Fine recipe! I hard boil eggs the same way you do. An easy way to peel them, and to avoid the missing chunks of white: tap the egg on the side wall of the sink, roll it around against the sink wall a bit (you’ll feel the shell cracking finely as you do, so you’ll know when you’ve cracked it all over), then hold it under running cold water and gently push a bit of the shell with your thumb. The whole shebang will slide off, and the water will flush off any stray bits. Lori

  61. Anony, believe me I’ve tried. I’m convinced that it’s all about having the right eggs and how you cook them. Once those two steps are done right any method will work. Do them wrong and you’re screwed.

  62. I only read about 2/3 of the comments, so perhaps someone has already made my suggestion, but another way to give your devilled (I prefer the “ll” spelling) eggs some zip is to add a couple of tablespoons (or more, depending upon your taste and how runny the filling is getting)of horseradish–it’s the perfect complement to the mayonnaise.

  63. Jan, nope, no one else mentioned that yet. Sounds like something I’d like and my family would hate. Maybe I’ll sneak a little in, then keep making another batch every weekend all summer, by August I’ll have them nice and spicy.

  64. I’m from Wisconsin and wouldn’t like them without the pickle relish juice……the best is the juice from my home made refrigerator pickle (which is a bread and butter pickle that is not cooked)….. i like the tartness of the added vinegar

  65. Eydie, when did you start using the pickle juice? What I mean is, who did you first hear it from? I find that seemingly-odd combinations like this tend to come from a region or a time with unusual circumstances. And there tend to be a lot of other unusual recipes that may not have become as popular. I love finding those old recipes.

  66. Drew:
    I think it just made sense to me that if vinegar was a good addition, why not try the vinegar from the bread and butter refrigerator pickle I just made recently… would have the subtleness of the marinated fresh onion and cucumber and dill besides…..:)

  67. Cool. I thought you started from adding pickles and ended up with just the juice. You started with the vinegar and ended up with pickle vinegar. I guess I’ve heard of more people adding relish to their deviled eggs than adding vinegar, so it didn’t occur to me you’d be coming from that direction.

  68. Katherine says:

    I LOVE deviled eggs. Oh, those pictures make me feel so hungry.

    I have a tip!

    If you don’t have pastry bag:

    Can put mayo/yolk/mustard mixture into sandwich sized ziplock bag and snip a little hole at one corner, and then squeeze mix out.

    (I so badly wish I had eggs in the house right now!! Must go get some.)

  69. I am LAZY! So to save a sloppy mess and an extra bowl to clean up I put the eggs yolks, vinegar, etc. into a ziploc bag and mush it all together. Then cut a small hole in one of the bottom corners and presto! you have yourself a disposable pastry bag! hope this helps!

  70. Nicola, that’s awesome! I’m the king of saving bowls so I don’t have to clean them. I don’t know why I never though to just mix it right in the bag.

  71. Here’s the art of hard-boiled eggs as given to me by my grandmother. Make sure the eggs are at least 4 days old. If not the whites won’t set up right. (We used to keep chickens.) Put them in a pot with cold water to cover and a little bit more with some room to spare around the eggs; never more than 8 eggs at a time. Use cold water so you can time the cooking more accurately than with warm or hot. Put on the stove on high. Just when it starts to boil set the timer for 10 minutes. When the 10 minutes are up as fast as you can get the hot water out of the pan and let the cold water run hard on them for as long as you can stand to listen to it. I was told the secret to getting the eggs to peel without getting ripped up is getting them all cold as fast as possible, and not over-cooking them, which is why the yolks can go greenish. Have you tried the tiniest bit of sweet pickle relish in the deviled part?

  72. melanieo, I’ve read lots of people saying to cool them down quickly, but it was always for general food safety reasons. This is the first I’ve heard that it helps with the peeling. Next batch I’ll try some with the running water and some I’ll just leave out, see if I notice a difference.

    As for the relish, no I haven’t but a few people mentioned it up above. Are you (or your grandmother) from the south? That seems to be where the sweet relish in deviled eggs comes from.

  73. Anonymous says:

    Have you ever tried putting horseradish in your deviled eggs? It’s amazing.

  74. Someone else mentioned that. I’ve got a few boiled eggs in the fridge, and some horesradish sauce. Think I’ll give this a try.

  75. Anonymous says:

    To L or LL:

    A long time ago,I learned that if the the emphasis is on the syllable before the “L”, the “L” is doubled. If not, the “L” remains single.

  76. my mom in law passed away last month and she was the develled egg guru. This kind of looks like the way she does it but i don't remember her using oil, is the oil required or recommended?

  77. Ginger, the oil is only in there if you're making your own mayonnaise. Otherwise, the only ingredients are the eggs, mayo and mustard.

  78. Mmm, devil(l)ed eggs. My sister-in-law made some at Thanksgiving with Miracle Whip (against my strenuous objections…gag), so now I want some that aren't totally nauseating. Your blog has been good to me, so I figured this was a good place to start for a recipe! I'm looking forward to these.

    A note on the application of the yolk mixture back into the whites–my mom always put the yolks in a plastic baggie and nipped off one of the corners. Works like the pastry bag, but without the mess :)

  79. I've done the Ziploc too. Only thing is it has to be very smooth, and I usually start filling them before I get there.

  80. Ohhh, dear. I just read this off from the other link, of your deviled eggs on the front page, and my oh my I want some now! I don’t get the stigma assosciated with these puppies, they’re delicious and I could eat a billion of them.

    And my family, we use pickles, mayo, and either very finely minced green or white onion with the pickles for a little crunch (And, like your mustard ingredient, they add some heat to it too). Otherwise, I feel they’re just too soft- But then again, I don’t like the texture of beans either… That soft, sort of grainy feel always bugged me, no matter how hard I tried :) Your recipe sounds DELICIOUS. I’ll definitely have to try sometime soon~


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