Deviled Eggs – A Perfect Holiday Appetizer

I love deviled eggs, but I admit, I have been frustrated by peeling hard boiled eggs.  It is difficult to get them so that they look pretty and do not become a mangled mess of clumpy egg whites. There are a couple of tricks I’ve learned to make hard boiled eggs that peel easily and turn out prettier. One is to mix a quarter cup of distilled white vinegar, a tablespoon of salt, and simmer the eggs in the mixture for 15 minutes. Once they are done, immerse the eggs ice water or cold running water to stop the cooking. Let the eggs sit in cool water for at least 15 minutes. Once the eggs are completely cooled they are ready to peel.


Peeling Eggs

The other trick to getting eggs to peel cleanly is to use older eggs. If the eggs are extremely fresh they tend to not peel cleanly. Store bought eggs are sometimes a month older than farm fresh eggs. If you are using farm fresh eggs, let them sit in the refrigerator a bit longer before your boil them.  Also, make sure you take the eggs directly from the refrigerator to the boiling water. Note that there is no foolproof method for perfectly peeled eggs, but these techniques do help.

So Delicious

My first experience with making deviled eggs was with a friend who’s method was rather simple. She took two dill pickles, ground them up in a food processor, and added them to the egg yolks with some pickle juice. While they were pretty good, they had a bit of an overwhelming pickle taste to them. My sister in law used to make these for the family, and she made them a bit different. She used some mayonnaise to give the eggs a nice creamy flavor.  Everybody has a version of their own it seems.


This is my version of both of those methods, but here are some ideas to help you create your own version. I really like the pickles in the eggs, but I think adding a little creamy mayonnaise softens up the flavor and makes the yolks moist and flavorful. I also think its nice to add a little topping on this like bacon or roasted peppers. Diced or chopped black or green olives add a nice contrasting color and taste amazing. I also enjoy chopped green onion, or perhaps a few capers sprinkled on top. What are your favorite ways to top deviled eggs?

Deviled Eggs

Author Barbara Tidwell


  • 1 dozen eggs (hard boiled)
  • 1/4 c mayonnaise
  • 2 tbsp dill pickles, chopped (or dill relish)
  • 1 tsp yellow mustard
  • 1 tbsp bacon bits (or capers, optional)
  • 1/2 tsp black pepper
  • 1 tsp paprika


  1. Hard boil the eggs and let cool.

  2. Peel the eggs and cut each egg in half lengthwise.

  3. Scoop out the egg yolk into a bowl. Set aside yolks for later

  4. Add the mayonnaise, mustard, pickles and black pepper. Mix well.

  5. Scoop mixture into the plastic bag and bring to a bottom corner. Cut a small piece off the bag so the mixture can squeeze through.

  6. Squeeze the mixture into each egg yolk half.

  7. Top eggs with paprika and capers if desired.