Deviled Eggs the Whole Family Will Eat

deviled egg with egg scale reduced

Antique egg scale from Debbie H’s grandmother

Since eggs are usually on sale around Easter, it’s a good time to make one of my favorites, deviled eggs.  These little jewels are mild with a sweet-and-sour twist and almost everybody loves them. I guarantee if you tote them to a potluck dinner, the plate will be licked clean and you won’t even have to wash it.

Don’t worry. I usually wash it anyway, just for good measure.

I made deviled eggs for years without a recipe–tried to imitate my mom’s. The results were unpredictable and not always that great.  Then my older sister whipped up a batch for us to snack on during a car trip home from her house back to Texas. They were so delicious I couldn’t stop eating them until my cholesterol level set off an alarm.  I was astounded when she recently sent me the recipe and I saw how simple it was.

Before I get to it, I’m taking a momentary detour. If you’re not a food blogger who photographs everything you eat, feel free to skip the next few paragraphs and go straight to the recipe.

Kay's Deviled Eggs post 2 red

Kay’s Deviled Eggs

Thanks in part to Paula at Still Life Style, I’ve become obsessed with props for my food photography. Not just plates but all kinds of vintage cookware, utensils and linens. There are many in this post alone:

  • My friend and co-worker, Debbie H. loaned me her egg scale for the post picture. She recently inherited it from her grandmother’s estate.  Love the colors and design.
  • I found the crinkle cutter on a recent trip to Canton (a once-a-month humongous flea market here in Texas). The orange handle sold me. Now what else can I use it for besides eggs?  Carrots maybe?
  • The wire egg basket came from Hobby Lobby.  Fake vintage.  Sometimes that’s the best kind.  No rust.
  • See the plate with a gold rim in the picture below?  Found it at Canton too–part of a huge lot of restaurant china the vendor had bought out of a barn.  I purchased several thick, white plates and cups for less than 50 cents a piece–most with a subtle color on the rim.  Perfect for pictures.
  • The ceramic egg holder came from Jo-Ann Fabrics.  Curiously, they were clearing their Easter merchandise at half-price 3 weeks ago when Easter was still more than two weeks away.
halving deviled eggs red

Preparing the cooked eggs

Just in case you don’t have your own method, this is the way I cook eggs so I won’t get that icky green layer around the yolks caused by over-cooking.

How I hard-cook eggs:
Place eggs in large pot–don’t crowd. Cover with 1-2 inches of cold water. Heat on high until water is just short of a rolling boil. Remove eggs from heat and cover. Allow to sit for 12-15 minutes. Drain and fill pan with ice cold water to stop cooking immediately.

Deviled Eggs the Whole Family Will Eat
Recipe type: Appetizer
Serves: 12 halves
Prep time:
Total time:
Deviled eggs with a mildly sweet and sour twist.
  • 6 hard-boiled eggs
  • 2 teaspoons vinegar
  • 1 teaspoon sugar
  • 1-1/2 to 2-1/2 tablespoons Miracle Whip (or mayonnaise or Greek Yogurt)
  • Salt
  • Paprika (if you can get smoked paprika, it will add a bacony kind of flavor)
  1. Remove shells from eggs. Slice in half and remove cooked yolks to a small bowl.
  2. Add vinegar, sugar, Miracle Whip and salt to yolks that have been mashed with a fork. Mix and mash with a spoon or spatula until yolk mixture is as smooth as possible. (If you happen to be making a double batch, a food processor might be more efficient). If eggs are too stiff, add more Miracle Whip to suit your preference.
  3. Spoon or pipe egg yolk mixture back into egg whites. Garnish with paprika if desired.


Kay’s Potato Salad
Ham Salad Sandwich Spread with a Basil Twist
Camper’s Special

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{ 37 comments… read them below or add one }

Christopher November 9, 2014 at 8:52 pm

Almost like my mom made them, with the vinegar and sugar, but she added a little mustard too. Lately, I’ve been adding green onions to the filling and a pinch of cayenne, and I garnish them with green onions on top.

Regardless of the exact recipe, I’ve learned that they taste better if the filling is made in the morning if they are to be served in the afternoon or evening. The flavor really develops nicely.


Paula November 12, 2014 at 7:44 pm

Christopher, I totally agree about making the filling ahead of time.


Peg October 30, 2013 at 3:07 pm

I call the eggs, Angel eggs. I hate to give the devil all that credit for something so good. I love them. Will try your recipe next. I have smoked paprika so will give that a try. Never thought of using a crinkle cutter on them. Makes them look so nice.


Natasha March 26, 2013 at 5:42 am

These are so good! I think the smoked paprika is really important. I am on a low carb diet so decided to try these as a snack. Then I ate four eggs in two days and can think of nothing else.
I think these will be a perfect Easter treat next weekend!

I hope you and your family are doing well! Are you coping with part of your family being so far away?


RH May 3, 2012 at 3:15 pm

Hi Paula, I’m new to your site. I’ve been sucked in! I’ve been reading post after post! I just wanted to leave a quick comment about your crinkle cutter. I use my crinkle cutter all the time when I’m just cutting veggies. My favorites are zucchini, yellow crookneck squash, potatoes, butternut, cukes, cooked beets(so pretty in salads), etc. I like that when I saute my veggies it leaves attractive “grill” marks & sorta helps with keeping the veggie slices from “sticking” together when I’m pushing them around the pan. It’s just a little thing that helps add interest to basic meals that you make all the time. – To make it so all my cuts have a “crinkle” edge I prop the zucch standing up with the flower end facing up. I slice the zucchini down the middle from end to end but not all the way through the stem (it helps hold the zucch together when slicing in the other direction. I then take the whole zucch , place it on it’s side and slice at a slight diagonal angle, ta da, interesting cut veggies. For soups I do the same but quarter the zucchini standing up then slice on a straight cut into nice small segments. (did any of that make sense? ha)


Paula May 6, 2012 at 9:36 pm

Yes! This makes sense. Love your description of cutting the zucch. Thanks for writing. pr


Holly Jackson April 7, 2012 at 11:31 pm

These were a big hit at our Easter BBQ today. Thanks for sharing. I don’t have a crinkle cutter, so they weren’t as pretty. I also chopped up some sweet pickles and added it to the mix for a little crunch. Hubby brought out the tray and I swear a minute he came back in with it empty and said they were a hit. I had quadrupled the batch! LOL!! This may be a regular for our big group get togethers. <3


Paula April 8, 2012 at 8:51 pm

Glad to hear it Holly. Thanks for coming back to report. paula


Linda J March 18, 2012 at 8:17 am

Just LOVE how beautiful your eggs look….my gosh, I never thought of using krinkle cutter for eggs….terrific idea!!! Got company coming Easter weekend & this recipe will certainly be on the menu. Thanks so much for all your great recipes & ideas….your photography is awesome too 🙂


Augusta Wynd November 15, 2011 at 6:22 pm

My mom always used pickle or olive juice for her eggs. She also had a crinkle cutter. She cut eggs and carrots, but her favorite thing to cut was Colby cheese midget rounds, in December. She referred to it as her “Christmas Tree Cheese”. Nice triangles of scallopped cheese that fit a cracker perfectly. She is 90 now and unable to cook but dreams of cooking for us all at least once a week. I’m sure she was a Foodie, long before
the web brought you into my home!
Eat Well.


Marilyn Litzenberger November 13, 2011 at 9:57 pm

I use sweet pickle juice instead of vinegar and sugar. I use a plastic bag with a small corner cut off to pipe the yolk mixture into the whites. Makes clean-up easier.


Megan May 3, 2011 at 10:50 am

That top egg is the prettiest dang egg…ever! Now I want deviled eggs and chili.


The Café Sucré Farine April 28, 2011 at 7:30 am

Beautiful! And I’m like you, I love to make food look pretty whether with props or fun arranging and garnishing. Your photos are incredible….. and thanks for a great sounding recipe also, perfect for the picnic, party season coming up!


Karen April 27, 2011 at 9:34 am

Yum!! I’m a huge fan of deviled eggs, and Easter is the perfect excuse to make them. I love all your pretty props, Paula (and of course your beautiful photos!).


redmenace April 27, 2011 at 9:25 am

This is a gorgeous post and recipe. Count me in as a true fan of the deviled egg. Also, Canton? I want to go. I’d pretty much give up everything to go to a huge flea market in Texas. How fun! xo


Chung-Ah Rhee April 26, 2011 at 9:47 pm

The piped filling makes it so much more aesthetically pleasing to look at!!


Brooke April 24, 2011 at 11:15 pm

I will be deviling my Easter eggs in the next day or two. I’m curious about which direction you cut your eggs–looks like you have cut them in half width-wise–I’ve always cut mine length-wise.


Paula April 25, 2011 at 6:09 am

Hi Brooke, I have always cut mine length-wise too. That’s the only way they fit in most egg plates. But I like the look of the cross-wise–it’s different. Tastes the same, so why not? You just have to cut a little off the bottom to make it flat so they’ll sit up. (And that’s the only way they fit in my new little ceramic dish you see in the picture.)


Karen April 24, 2011 at 10:52 am

We love deviled eggs, always a part of our family feasts:) These are beautiful! Wish mine looked as pretty!

Happy Easter to you, Paula!


Linda April 23, 2011 at 8:19 am

I am so thrilled to find your blog!! I’m also one of those who love to cook and trying to watch what I eat kind of girls….you have soooo many great things that I can’t wait to try!!! I am a Texan living in Nebraska so it does my heart good to read about “Canton, Hobby Lobby, Apple Bueno, etc.” and Oklahoma Christian! Off to experiment, once I decide which recipe to try first!!!


Vicki V April 22, 2011 at 10:54 pm

You take the most amazing pictures! These are beautiful and look divine! I love deviled eggs.


Der April 22, 2011 at 1:46 pm

I absolutely love your pictures (as always)!
I didn’t know there was room for creativity with deviled eggs:+)
Now I have requested my mom make these for Easter:+)
My mother-in-law taught me to make a single deviled egg by simply mixing a spoon of O’Charley’s honey mustard with the hard-boiled yoke, and it is very similar to mom’s eggs!


Paula April 22, 2011 at 1:50 pm

Love the single deviled egg idea! But I’ve never seen O’Charleys. Will be on the lookout.


Der April 22, 2011 at 1:56 pm

You’ve never had O’Charley’s honey mustard??!!!!
Your fancy/healthy grocery stores might not have it. It is in the cold salad dressing section at Walmart. You can get the low-fat, but I don’t recommend it:+)


Kayte April 22, 2011 at 12:01 pm

Love the slicer trick for leaving the pattern cut marks…stealing that idea for sure! Thanks…they all look just lovely.


bonnie April 22, 2011 at 11:04 am

I haven’t made (or eaten) deviled eggs in decades– they usually look unappealing, squishy, overly “handled.” But THESE– wow! They’re beautiful! Must make for our Easter get-together. Hope I can find a crinkle cutter!


TheKitchenWitch April 22, 2011 at 9:26 am

Paula, those pictures are gorgeous! I love the sunny, springtime yellow of those eggs–they made me smile.


Kyle April 22, 2011 at 9:04 am

Instructions on how to eat my mom’s deviled eggs.

1. Grab one with your hands (attempt to not get any yoke mixture on your hand… good luck with that!)

2. Squeeze the top of the sides of the egg together and use your top lip to rake the excess yoke mixture into your mouth.

3. Finish off the rest of the egg in one big bite.

4. Lick your fingers. Yummy!


Stacey April 22, 2011 at 7:48 am

I have never seen a more beautiful egg.


Paula April 22, 2011 at 6:58 am

Great eggs and a super presentation! Have a wonderful Easter weekend.


Sandy April 21, 2011 at 10:28 pm

Hey Paula,
Just got off the phone with my daughter and we had just been talking about deviled eggs for Easter dinner. She thought it was a great idea. Then I pulled up your new post. If mine could look half as good as yours I would be soooooo very happy. I need to check into that icing shooter. Perfect look!!!
Love the stories of your great finds as well as the family recipes that your share. Thanks Kay for sharing


Paula April 21, 2011 at 10:44 pm

Sandy, the icing shooter is from Pampered Chef I think (it was a gift). You are welcome to borrow it anytime. See ya Sunday.


Betty @ scrambled hen fruit April 21, 2011 at 8:45 pm

We love deviled eggs at my house- there are seldom any leftovers. If we do have leftovers, they’re egg salad the following day. Those eggs of yours look delicious! The vinegar and sugar would give them just the right sweet tangy flavor. I love your props too- I’m coveting that egg scale! 🙂


Lori April 21, 2011 at 8:24 pm

Mmmm. . . .one of my favorite foods to eat!! Gatherings just aren’t complete without deviled eggs. Thanks for sharing!!


Susie April 21, 2011 at 8:17 pm

yum! is that the pampered chef icing shooter i got you a while back? whatever it is, it makes pretty eggs!


Paula April 21, 2011 at 8:22 pm

Yes, it is Susie. Works perfectly for the filling. Almost easier than two spoons.


Susie April 22, 2011 at 1:03 pm

i agree! since i don’t have this nifty gadget, another thing that works well is a ziplock bag with a small hole cut in the corner…a disposable pipet for deviled egg filling, works great!


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