Make Ahead

Deviled Eggs

October  4, 2022
1 Ratings
  • Makes 16 halves
Author Notes

My mom tweaked this recipe from a Tupperware cookbook back in the late 70's. She made them at every holiday, every party and anytime I asked. We brought them to barbeque's and office parties, eventually they were requested along with our invite. Everyone would ask for the recipe but my mother chose to guard it with her life since her mother was a horrible cook and never passed anything special down to her. She wanted this (and a few other recipes) to be our family secret. Since I took my first grown up job at 23 I started a tradition of bringing deviled eggs for office potlucks. After moving to Maine I continued to bring my Mom's deviled eggs to every holiday, office party, and barbeque I was invited to. They are now requested by my friends and family along with my invite. —DomesticWit

What You'll Need
  • 8 Hard boiled eggs
  • 4 Slices Applewood Smoked Bacon, cooked, drained, crumbled
  • 1/4 cup mayonnaise
  • 4 teaspoons yellow mustard
  • 1/4 teaspoon Paprika
  • 1/4 teaspoon ground black pepper
  • 1/2 tablespoon diced fresh parsley
  1. Remove egg yolks from whites and smash, leaving small chunks.
  2. Mix with remaining ingredients except the parsley, slowly adding the mayonnaise and mustard until you get a proper consistency. You can always add more if needed (but remember, you can never take it away, so be careful). Mixture should be smooth but not runny!
  3. Refill egg halves with yolk mixture.
  4. Garnish with parsley.
  5. Bacon can be omitted to make them vegetarian. Use Smoked Paprika instead to add a bacon like flavor to the eggs.

See what other Food52ers are saying.

  • marynn
  • agamom

2 Reviews

marynn June 25, 2011
Just made these for lunch. Wow! I can see why they are so popular. I had forgotten that just good ole' plain yellow mustard can really do the trick. Thank you for honoring your mother and sharing her triumph with us.
agamom April 27, 2011
A good deviled egg is never an easy feat! It must be just the right mix of spice and mayo, and ever so perfectly cooked egg. This reminds me of Saturday lunches when I was about 5 years old, when we would beg my mom to make her deviled eggs instead of sandwiches for lunch. Thank you for sharing - I can not wait to try it out!