Firehouse Pantry Gourmet Food Shoppe
Buy The Cookbook!
Shop Robbie's Store!
Your continued support
keeps this site running!
  Copycat Recipes
Appetizers & Snacks
Pasta Dishes
Desserts & Baked Goods
Chicken & Turkey
Seafood & Fish
Salads & Dressings
Soups, Chili & Chowders
Side Dishes
Fruits & Vegetables
Pizza & Related Recipes
Breakfast Foods
Pet Treat Recipes
Bath & Beauty Recipes
Submit Your Recipe
Recipe Search Tips
Robbie's Kitchen
  Household Tips & Tricks
    Cooking Tips
Cleaning Tips
Laundry Tips
Home Remedies
Pet Home Remedies
  Learn Fancy Napkin Folds
Ingredient Substitutions
Measurement Equivalents
Measurement Conversion
Temperature Conversion
Meat Temperatures
Candy Temperatures
Pet Health
Search This Site
Contact Robbie
E-Mail This Recipe To A Friend
Read & Submit Comments About This Recipe

Deviled Eggs

Included in my cookbook! Click here to get your copy!

Recipe Created By: Robbie
Prep. Time: 0:20
Serves: 12

6 hard-boiled eggs - peeled, halved lengthwise
1/4 cup mayonnaise OR creamy salad dressing - low-fat okay
1 tsp. prepared yellow mustard
1 tsp. distilled white vinegar
1/4 tsp. salt
paprika OR curry powder - for garnish

Ingredients at Firehouse Pantry

-Scoop egg yolks into a bowl; set aside egg whites.
-Mash together egg yolks, mayonnaise, mustard, vinegar, and salt with fork until smooth.
-Spoon mixture into egg white halves or pipe into whites using a pastry bag with a decorative tip.
-Sprinkle tops with paprika/curry powder.


17 Visitor Comments About This Recipe Submit Yours Below!
  • Wonderful tasting deviled eggs.  My guests inhaled them.

  • A bit too salty, I'd decrease salt next time, especially if doubling or tripling recipe.

  • I used this for a July 4th cookout everyone loved them!!!

  • Wonderful tasting deviled eggs. My guests inhaled them.

  • If doubling the recipe, taste before doubling the salt, otherwise a good recipe.

  • excellent recipe. thanks

  • I love Deviled Eggs and to add jest to them add Pickle relish and some hot sauce to them. (not tabasco). To get filling into halves easier, put filling into a ziploc sandwich bag and cut about a 1/2 inch out of one corner and squeeze out like a pastry bag. Much easier!

  • Awesome! That's all there needs to be said!


  • Try adding some minced fresh onion, a little more vinegar and a bit of sugar to the filling. It adds a little zest.

  • Dear Robby, I just finished making your recipe with a little help from me. I made a double batch. Even my husband said what did you do? What I did was added wine vinegar, white pepper and less salt. I also added pickle relish. Thank you for the start.

  • we just love these. i add jalapeno juice and top with half a green olive with pimento before the paprika.

  • The deviled eggs were scrumptious!!! Try adding bacon, it adds a little bit more flavor, BAM!!!

  • I have used this recipe as is for many years now with paprika. Gatherings I go to anticipate my eggs. Not quite signed on with the add on crowd. I think these things are best when left simple.

  • This is a great deviled egg recipe, but the key to making them POW is adding a touch of horseradish with pickle relish. Trust me you will never go back!!
    I added a little horseradish and this kicked in up a notch yummy!

  • I have another type of Deviled Eggs: Add a defrosted pk of chopped spinach & 1/2 jar of bacon bits, mayo, dab of mustard, scoop and put back into egg whites. The best by what my friends and family say.

  • Robbie- This recipe was fantastic. We make it for when we have 20 or 30 people coming on a hot summer afternoon and they really enojy it. It is easy and delicious. Thank You

Send me your comments & questions!
If you've tried this recipe, please tell me what you thought of it. I'll post all comments, good and bad. Please include any changes, additions, and substitutions you may have made. If you have a question about this recipe, be sure to submit the e-mail address you wish my reply to be sent to.

Please do not use this form to request a recipe. Instead, please see my Recipe Search Tips Page.


Buy Robbie's Cookbook!

Do not reprint, publish, or display content within this site without permission from the Webmaster
unless for personal use. Copyright 2003-2012 All Mixed Up, Ltd. All Rights Reserved.