- Courtesy of Food Network. With stupid Paprika 😒

How To Make My Mama's Deviled Eggs

Deviled Eggs is a popular appetizer for parties. Usually in my house, when I make them, they are gone before I can even have one. So greedy. 😒

Born in New Jersey, and spent my childhood in South Carolina. My mother was a great southern cook, and I picked up a few things from her. One of her favorite things to make was Deviled Eggs. It’s super easy, and if you love them, then I encourage you to try it. You will need:

6 to 12 regular or brown eggs, whichever you prefer

Mustard, liquid or ground,



1 or two capfuls of white vinegar (Or Apple Cider Vinegar)

Salt (Whichever you prefer)


Sour Cream is Optional

Boil your eggs, make sure they are fully cooked. I usually put mine in the freezer for 15 minutes to cool off. I find them easier to peel. After you peel them, slice them in half, dropping the yolk into a bowl. Put the whites on your desired dish with a cover. Set them aside. Add the ingredients to the yolk. You can mix the mustard, mayo and vinegar together, but if you use liquid mustard one capful of vinegar is fine. Because you do not want them runny. It all depends on your taste, and how tangy you want, and you want your mixture thick. Grab a mixer, or a whisk, if you’re lazy, and mix it all up to your desired consistency. Try not to add more mayo, or mustard because, again, you do not want runny eggs. Runny deviled eggs is stupid. Only if the mixture is dry, add a small amount of each as you go.

Get a spoon, or one of those pastry thingies that you use for cake icing, spoon all the mixture into the thingy, and fill each slice. You can add Paprika on top for decoration, I usually don’t. Because it’s stupid. And please, for the love of all that’s holy, do NOT cover them with Aluminum Foil, Saran Wrap or Wax Paper. Because ruined eggs, and it’s stupid. Cover them and place in the fridge. Hopefully they will last longer in your household. Good Luck!

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Comments (2)

  • Interesting, I have never tried sugar in my deviled eggs. I may do that sometime.

    I did try substituting red wine vinegar one time when I found I was out of white. It turned the mixture orangish-pink, but tasted fine.

    For paprika, I can live without it but it seems to be expected. If you do use it, wait until the last minute to add it. Overnight, it also will turn your deviled eggs pink.

    And yes, I want to emphatically emphasize the author’s point on aluminum foil. It will ruin the eggs. Just don’t do it.

      2 years ago
    • Yes! Paprika is stupid. But you’re right. if you choose to use it, it’s best to do so before you serve them. The sugar you add to taste. I’ve seen people throw a pound of sugar in and I’m like why in the hell... lol

        2 years ago