Deviled Eggs

Deviled Eggs 


Deviled Eggs are really quick and easy to make, and are always a crowd-pleaser.  My mom used to make them every year at Thanksgiving and a few other special occasions.  I especially appreciated them during my vegetarian years!

This recipe has just six ingredients, and if you prefer not to add bacon, there’s only five.  And since you split each egg in half, you get 24 luscious, creamy, home-made appetizer-sized pieces that everyone will love!


Here’s what you’ll need:

12 hard-boiled eggs

1/3 cup mayonnaise

3-4 strips chopped or crumbled cooked bacon

1 teaspoon Worcestershire sauce

2 tablespoons mustard (I prefer Dijon, but plain old yellow mustard works fine)

1/4 teaspoon ground pepper



Here’s how to make them:


  1. Hard boil the eggs (if you’ve never done this, see below for instructions).
  2. (optional) While eggs are boiling, cook 3-4 bacon strips until crispy, but not burnt. Drain, allow to cool and chop or crumble.
  3. Slice eggs in half.
  4. Carefully remove the yolks (squeeze the white part and the yolk should pop out easily) and place in a large  bowl.
  5. Place egg whites on a large plate or platter.
  6. Mash egg yolks with a fork.
  7. Blend in mayonnaise, crumbled bacon, mustard, and pepper.
  8. Place a spoonful of yolk mixture into each egg white.
  9. Cover and refrigerate until ready to serve.

NOTE: My mom always sprinkled paprika on top for a little color and extra zing, but that’s up to you.


How to hard boil eggs:

  1. Place eggs in a pot and cover with 1 inch cold water.
  2. Bring to a boil over medium-high heat.
  3. Cover and remove from heat. Let stand about 8 to 10 minutes.
  4. Drain, then add cold water and ice.  Let stand for a few minutes until eggs are cool enough to handle, then peel shells.

NOTE: I always rinse them again after peeling to get rid of any pesky little pieces of shell.


Okay, there you go.  With all the mayo and egg yolks, this isn’t something you want to eat every day, but it’s definitely a nice treat a couple times per year.


Live Well, Eat Well, and Be Happy!

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Lawrence J. Clark

Your Friendly Neighborhood Mountain Man Gourmet

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