Easter has just wrapped up, and I have a bunch of hard boiled eggs in the fridge. It’s a side effect of the kids needing to dye eggs for the holiday. Since I can only eat only so many straight hard boiled eggs, it was time to make one of my favorite dishes, deviled eggs.

If you do a little searching, you’ll see quite a few different variations for this favorite post Easter holiday dish. I believe there is no right or wrong way to make them; so my version of deviled eggs is quite free form. I don’t make measurements, but instead add the ingredients by feel. So here we go:

Deviled Eggs

Makes 12

  • 6 hard boiled eggs
  • 1/3 cup Mayonnaise or Miracle Whip (I prefer the Miracle Whip for this)
  • 1 tbsp or more of yellow mustard
  • Splash of Paprika
  • Dash of Cayenne

Peel and split the eggs in half. Remove yolks and place in bowl. Add ingredients and mash with a fork until you receive a smooth consistency. Scrape mixture into a pastry bag or gallon zipper bag. Cut off tip and pipe back into egg whites sections.