Mom’s Deviled Eggs

One of the easiest appetizers you can ever make, little ovals of soft creamy yumminess. My mom makes the best deviled eggs and I am so excited to share her recipie with you. I promise there is no way you can eat just one.


  • Pot for boiling eggs
  • Cutting board
  • Knife and a spoon for mixing
  • Mixing bowl
  • 1 zip lock bag
  • Platter for finished eggs
  • Scissors


  • 9 hard boiled eggs 
  • 1 rounded tbsp of Hellmans mayonnaise
  • 1/2 tsp of white vinegar
  • 1 tbsp of yellow mustard
  • 1/2 tsp of sugar
  • Paprika

Fully submerge your eggs into your pan with water. Add a sprinkle of salt to help with the boiling process. Bring your water to a boil remove from burner cover and let stand for 12 minutes. Drain water and cool completely. Carefully peel your eggs, disgaurd the shells and rinse. Using the cutting board and knife slice each egg in half longwise. Using a spoon scoop out the yellow center and put in your mixing bowl. Place your egg whites on your serving platter. Now combine your mayonnaise, mustard, vinegar and sugar, stir thoroughly, you want a creamy texture no lumps. Spoon your mixture into your zip lock bag, twist the bag to push your mixture to the corner, using scissors snip the corner and squeeze the mixture into your egg whites. Sprinkle paprika onto your eggs as desired.

Makes 18


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