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.