Deviled Eggs

Want to use those great hard cooked eggs?  Here is our favorite recipe... classic, ever-popular Deviled Eggs.
Myrna and I agree, this is the recipe for deviled eggs – from our mother’s Better Homes and Gardens 1946 cook book.  They disappear quickly at any meal, potluck or picnic.  To prepare them ahead, store the filling separately and fill them just before serving.  We like the center of the plate filled with Home Canned Three Bean Salad.
Mom's Deviled Eggs
  6           Large  Eggs -- hard cooked, halved
  2 -3      Tablespoons  Mayonnaise -- or cooked dressing or miracle whip
  1           Teaspoon  Vinegar
     1/2    Teaspoon  Salt
               Dash  Pepper
     1/4    Teaspoon  Paprika
     1/2    Teaspoon  Dry Mustard -- or 1 teaspoon prepared mustard
Halve hard cooked eggs lengthwise; remove yolks and mash with remaining ingredients.  (The amount of dressing depends on the size of the egg yolks - start with the smaller amount.)  Refill egg whites.
This fills most "egg plates".
"Better Homes &Gardens Cook Book 1946 section L, page 5"
Yield:  "12 Egg Halves"


  1. This is the recipe my mom used and the one I always use too. I find that most people love deviled eggs, but few take the time to make them any more. It amazes me to see them pre-made in the grocery store.

    1. I have seen plain hard boiled eggs for sale in the grocery store also. Strange and sad that people don't seem to know how to do this anymore.


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