Deviled Eggs

Everyone makes deviled eggs differently, and I am no exception.

I cannot tell you how much I DESPISE mustard so I always omit it. If your mom uses vinegar, try some pickle juice. Instead of the traditional paprika, use Lawry's seasoning salt or cayenne (SPARINGLY) or skip that entirely and stick a chunk of pickle in it like my granny Ernie used to do or a chunk of crunchy bacon. You get the point.

If this is your first time making deviled eggs I encourage you to play around with different ingredients until  you find the right mix for you!

Even if you've made deviled eggs a million times before, try something new.  Feel free to add to these ingredients or omit what you don't like.

Deviled Eggs
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Deviled Eggs
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  1. Slice eggs lengthwise adding yolks to a medium bowl.
  2. CHOP egg yolks using a fork.
  3. Add mayonnaise, pickle juice, and garlic salt (*** SEE NOTE BELOW) to eggs in the bowl and MIX.
  4. Add egg mixture back to the egg whites where the yolks used to be
  5. SPRINKLE Lawry's Seasoning Salt to the top
Recipe Notes

*** If you are topping your eggs with Lawry's Seasoning Salt instead of Paprika, go easy with the garlic salt or else you could end up with a very salty egg!

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