Sweet & savory country cooking from my table to yours!


Perfect Deviled Eggs


Okay, it sure wouldn’t be Easter without Deviled Eggs, now would it…these creamy little yolk filled egg whites are loved by kids and adults alike.  Deviled Eggs can be fixed so many different ways, but at Easter, our family likes the good old traditional ones like Grandma use to make.  These are also so easy and quick to make, and I always have to make plenty.  I see why many consider these an appetizer, (you know, before the main meal), because they usually get eaten at my house before I have time to get the rest of the food on the table…

Here’s how I  made them….


First I placed some eggs in a large pan…


And covered them with an inch of water.  I placed a lid on them, brought them to a boil and removed them from the heat.  I let them set for 15 minutes and removed the lid…


I immediately rinsed them under cold water to stop the cooking process, then I tilted the pan back and forth, letting the eggs roll around and crack each other and I peeled them.  Tip:  If the shells do not peel easily from the eggs, hold the eggs under cold running water…


Then I sliced them in half lengthwise.  A perfect boiled egg should be bright yellow like the ones above.  If the yolks turn a green color, then they’ve been cooked too long.

IMG_3493Next, I used a knife and gently removed the egg yolks from the egg whites, and placed the yolks in a bowl…


And the whites in a egg tray…
IMG_3495 Then I used a pastry blender to mash the eggs, (you can use a fork)…


Next, I added some yellow mustard…

IMG_3499And a little salt, pepper and sugar…

IMG_3501Then some Miracle Whip salad dressing and mixed it all together…

IMG_3502 And I filled a pastry bag with the egg mixture, (but you can just use a spoon and spoon the filling into the egg whites)…


I piped the egg yolk mixture into the egg whites…


And lastly, I sprinkled paprika on the tops…and that’s it, wasn’t that easy!!

Enjoy my friends!



Perfect Deviled Eggs

  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25
  • Yield: 24




  • 1 dozen large eggs
  • 1/2 cup salad dressing such as Miracle Whip
  • 1 tablespoon yellow mustard
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon salt
  • Pinch of sugar
  • Paprika for sprinkling on tops


  1. Place eggs in a large pan and cover with at least one inch of water. Bring to a boil over high heat, cover with a lid and remove from heat. Let set for 15 minutes.
  2. Drain off hot water, and rinse eggs under cold water to stop the cooking process. Tilt the pan and allow eggs to roll into each other to crack the shells. Peel the eggs, holding them under cold running water if necessary, to easily remove the shells.
  3. Slice the eggs lengthwise and place on a egg tray. Using a knife, gently remove the egg yolks from the egg whites and place the yolks in a small bowl.
  4. Mash the egg yolks with a fork or pastry blender. Add the pepper, salt, sugar, mustard and salad dressing and mix well.
  5. Fill a pastry bag with a small star tip, with the egg yolk mixture, and pipe the yolk mixture into the egg whites. (You can spoon the mixture into the egg whites if you don’t have a pastry bag).
  6. Sprinkle paprika over the tops of the eggs.
  7. Refrigerate until ready to serve.




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