The Perfect Deviled Eggs

Deviled eggs are delicious. I used to hate them. Since it’s Easter, I’ll frame this as a conversion story.

As a child, deviled eggs were ever-present at holidays. Usually my grandma made them, but sometimes it was an aunt or cousin (I have a very big extended family.) When it was dinnertime, and my mom would fix my plate, she’d always put an egg on there. My mom had a one-bite rule, so I had to take a nibble small enough to keep most of the gross taste out of my mouth but large enough to qualify as a bite. #KidProblems

And oh how gross it was – some sort of sweet relish, sometimes with pimentos, and definitely containing what I now know to be Miracle Whip. Pure nastiness. No wonder I hated it.

Fast forward to about 12 years ago when I moved back to my hometown. Mom was hosting a dinner, and when I went through the food line, a plate of deviled eggs was staring back at me. But they looked a bit different this time. I couldn’t see any traces of the sweet pickle relish, just creamy yolk with seasonings. Hmmm. Perhaps I should try them again? So I took one.

And then…


I saw the light! Hallelujah! A delicious explosion of flavor and happiness like I had never known! THIS couldn’t be a deviled egg, could it? I sought out my mother for answers, and she gave me her secret ingredients. She had always hated those eggs, too! Her recipe is savory and salty and delicious like an egg should be.

I’m pleased to share my adaptation of her recipe. It’s tasty. I hope you find the same bliss I did inside this creamy, rich treat.


1 doz eggs
3 Tbsp. mayonnaise (NOT MIRACLE WHIP)
2 Tbsp. mustard
splash of red wine vinegar
1-2 tsp. Hidden Valley Ranch powder mix
1/4 c. deviled ham (about half a small can)
chives (optional garnish)
paprika (optional garnish)

Egg Preparation

You’ll need to hard boil the eggs ahead of time. Here’s how to boil the perfect egg so the yolk doesn’t turn green and the white doesn’t stick to the shell.

Place eggs in a large empty pot so they’re not stacked on each other.
Fill with cold water until the water level is about 2″ above the top of the eggs.
Put the pot on the stove on high heat.
Cover and wait until the water is boiling.
After about 30 seconds of boiling, take the pot off the heat and let it sit, covered, on a cold burner for 15 minutes.
Get a big bowl and put it in the sink. Fill with cold water.
After 15 min, use tongs to remove the eggs from the hot water and place into the bowl.
Keep the faucet running slowly on cold for a few minutes.
Let the eggs sit in a cold water bath for at least 30 min. Check back periodically to refresh the cold water.
After you’re confident that they eggs are fully cooled and not even a little bit warm, you can proceed to peeling.

Tap the bottom and the top ends of the egg on the counter, and then tap around the middle until the egg shell is fully cracked.
Gently and carefully peel the shell and membrane off.
Rinse in cold water to remove any shell bits. Pat dry and set aside.

When they’re all peeled, you’re ready to slice.
You will need a very sharp knife to do this. I use a mezzaluna knife, but that’s just my preference. Use the sharpest, thinnest knife you have. A chef’s knife is not the right tool for this job.
Slice each egg lengthwise, and carefully remove the yolk into a glass bowl.
Set the white part aside in a deviled egg tray or on a plate.

Filling Preparation

Add all the ingredients except the chives and paprika to the bowl with the egg yolks.
Mash and whip until incorporated, and then I like to use an immersion blender to cream them together for a nice smooth consistency.
Place the yolk mixture into a gallon-size zipper bag, and snip the tip off to make an impromptu piping bag. Or use a real piping bag if you have one.
Pipe the yolk mixture into each egg white. You can make little swirls so it’s pretty, if that’s your thing.
Garnish with minced chives and a sprinkle of paprika.

Refrigerate for a few hours to let them set up. Serve cold.


I hope these eggs are a spiritual experience for you like they are for me. #Blessed

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