Deviled eggs are an absolute family favorite in our home.  But yet, for some reason, we only have them on holidays.  Even growing up I only remember having them on Easter, Thanksgiving, Christmas, Memorial Day, and Labor Day.

I know, crazy, right!


It could be because those special days were such a big part of my childhood so I hold the memories extra close.

And funny enough, for the longest time I wouldn’t even eat a hard boiled egg!  But man, I would devour a good deviled egg.

There is just something about the bite of the firm egg white combined with the creamy, tangy yolk mixture.  *Mmmmmmm*



I’m seriously salivating.  Are you?


In my mind, a good deviled egg is a classic southern deviled egg.  There is no need to spice it up or change the flavors.  The classic flavors of egg yolk, pickle, mayo, and mustard go perfectly with any holiday meal, backyard grill out, or weeknight dinner.  Oh, and don’t forget the paprika!  This just rounds out the flavors with its, often smokey, sweetness.

And our family of four can put away a dozen deviled eggs no problem.  Even Doodlebug can a healthy portion! hehe



When does your family eat deviled eggs?

Are they reserved for special occasions or do you indulge every few weeks?

I love to hear about it in the comments.






Classic Southern Deviled Eggs

This is the only deviled egg recipe you will ever need. It's perfect for any meal or special occasion.
Course: Sides
Servings: 12 deviled eggs


  • 6 large hard boiled eggs
  • 2 TBSP mayonnaise
  • 1 TBSP yellow mustard
  • 2 TBSP mini dill pickles finely diced + 1 1/2 tsp (approx 1 medium mini pickle)
  • 1/8 tsp salt maybe less depending on your pickles
  • pinch ground black pepper
  • paprika


  • Cut each boiled egg in half, length wise. Empty each yolk (yellow) into a medium bowl and set whites aside.
  • With a fork, mash yellows against the bowl until they begin to crumble. Add mayonnaise, mustard, salt and pepper. Mash with yellows until the mixture begins to cream together. You still want lumps in the mixture, at this point.
  • Add finely diced pickles and mix until evenly distributed. At this point you can choose to beat out any leftover yolk clumps, but I like the texture it gives to leave a few in.
  • Spoon approximately 2 tsp of egg mixture into each well of the egg whites. You will have some whites with a deeper well than others so you may need to fill a little more.
  • Finish deviled eggs by lightly sprinkling the tops with paprika. Serve immediately or store in refrigerator until ready to serve, up to 12 hours. +
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