Deviled Eggs


Yesterday was the first day of Spring! Besides having free Rita’s, I would’ve never known. This weather needs to get warm, and fast. I’m so over my winter recipes, and I want to make crisp fresh foods and shop at the farmer’s market! So I’m going to start putting Spring/Summer recipes out because at this point, I don’t care that some days it’s only 29 degrees in March. I grew up with this recipe (it’s my mom’s) and to this day, I still haven’t found a deviled egg recipe to rival it. We always had deviled eggs when my dad would grill hot dogs and burgers outside for dinner or on the weekends for lunch.


  • 6 eggs, boiled and peeled
  • 2 tbsp mayo (I’ve only ever used Hellmann’s, no fake mayo here!)
  • 1 tsp Apple Cider vinegar
  • 1 tsp yellow mustard (I use a heaping tsp)
  • 1/4 tsp paprika
  • 1/2 tsp salt
  • dash of pepper




*My mom’s way of boiling eggs is placing them in a pot and filling it with cold water until they’re just covered. Bring to a boil and set your timer for 10 minutes, and you’ll have perfect boiled eggs. I’ve always used this method, except for the one time I filled the pot with hot water and ruined all 6 eggs in 30 seconds*


Separate the yolks and the whites. Yolks go in a bowl, whites on a plate.




Smash yolks, add all ingredients to bowl and combine.




Using a small spoon, fill the egg whites with the filling and sprinkle with paprika for a garnish.





What’s your favorite Spring/Summer dish?


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