top of page



Deviled Eggs  Makes 12 halves

This is a basic recipe for deviled eggs with no frills.  We do give options below to make them a little more interesting.  

Deviled Eggs      Makes 12 halves


•  6 large eggs

•  ¼ cup mayonnaise

•  1 tsp prepared mustard (like French's)

•  Salt & pepper for seasoning

•  Paprika (I like smoked paprika)





1.  Place 6 eggs in a saucepan; pour in water until it's 1-inch over the



    top of the eggs.  Place over high heat and bring to a boil; remove



    from heat; cover; let stand 20 minutes*.

2.  When time is up, remove eggs and put them into ice water for



     10 minutes; dry and transfer to a sealed container; place in the



     refrigerator. They should keep for 4 days if not used right away.

3.  After eggs have cooled, peel, then slice in half lengthwise; remove



      the yolks and place them in a small bowl.  Mash the yolks with a fork



      until it's smooth.

4.  Stir in mayonnaise and mustard, then season to taste with salt and



     pepper.  Pipe or spoon into the egg white halves.  Then sprinkle with



     paprika.  Refrigerate if not using right away.


•  Add 1 teaspoon finely minced dill OR sweet cucumber relish to the


   egg yolks.

•  A splash of hot sauce or ¼ tsp of finely chopped jalapeno pepper



   gives a little kick.


•  Don't use fresh eggs; those that are a week or two old tend to do



*Another option to boil eggs is this Dash Egg Cooker that cooks 6



  eggs or this one that cooks 12.




easy deviled eggs, deviled eggs recipe

  • Instagram
  • Pinterest
  • Facebook
Don’t love itNot greatGoodGreatLove it


                                                                                                                                                                                                            Makes 12 halves


Pickled Eggs


I was introduced to pickled eggs by a friend of my parents. She was of German descent and a fabulous



cook.  One of the first things she made for my parents was pickled eggs, and they were in various shades



of pink, orange and yellow. 



The instructions for boiled eggs is in the recipe above.





  2 cans (16 oz) small whole beets, undrained

•  1 cup apple cider vinegar

•  ½ cup sugar



•  1 tsp salt

•  6 hard-boiled eggs (refrigerated)






1. Drain beets into a strainer reserving the juice; put the drained


     beet Into a glass container (to hold 2 quarts) or bowl.  Measure



     beet juice and add water, if needed, to make 1 cup of liquid.  

2.  Put vinegar, sugar, salt and beet liquid in a small pan; bring to



      boil over medium-high heat while stirring constantly; pour



      over beets and cover tightly; put in refrigerator until the next



      day or 24 hours.

3.  Remove beets from the liquid and refrigerate; add peeled



      eggs to liquid and refrigerate again until the next day.

4.  Remove eggs from beet liquid and drain; cut each in half to





•  Yellow beets + vinegar solution = yellow eggs

•  You can mix the vinegar solutions to make various shades.

•  Less time in the solution will give paler eggs.


pickled eggs

bottom of page