How to Make My Mom's Deviled Eggs (Plus 7 Other Recipes!)

by Rollie Brandt

My mom hugely influenced my cooking. In honor of Mother's Day, I'm sharing her easy delicious deviled egg recipe here and highlighting 7 of my previous Guides using recipes I learned from her & gramma

Supplies

  • 6 eggs, hard cooked
  • ½ Teaspoons Salt
  • ½ Teaspoons Dry Mustard
  • ¼ Teaspoons Pepper
  • 3 Teaspoons Miracle Whip Salad dressing
  • Paprika & Parsley
  • Instructions

    Step 1

    To hard cook egg..., cover eggs with water in saucepan.

    Step 2

    Bring eggs to boil over medium/high heat.

    Step 3

    As soon as eggs start to boil, remove from heat, cover and let them sit in the hot water 15 minutes. This step is important to finish the cooking.

    Step 4

    After 15 minutes immediately immerse hot cooked eggs into cold water with ice cubes. This stops the cooking and cools them.

    Step 5

    My mom taught me that a sprinkle of Parsley flakes and Paprika really dressed up a dish. These make your Deviled Eggs look pretty.

    Step 6

    I find it easiest to peel hard cooked eggs under warm running water, using my thumb.

    Step 7

    This method of boiling usually gives very nice results. Overcooking can make the yolks green.

    Step 8

    Using sharp knife, carefully slice eggs lengthwise in halves.

    Step 9

    The sharper the knife, the better.

    Step 10

    The yolks usually pop out easily. Don't worry if a little is left behind.

    Step 11

    Mash with fork.

    Step 12

    Add salt, pepper, dry mustard and salad dressing. I prefer Miracle Whip Lite. The regular will work as would mayonnaise.

    Step 13

    Stir to mix in. In some cases if yolks are a pale yellow, a tiny drop of yellow food coloring brightens up the yellow. I love farm fresh eggs and get mine right from a nearby farm.

    Step 14

    After well mixed, mixture and egg halves can be refrigerated until closer to serving time if its going to be a several hours.

    Step 15

    Spoon into egg white halves and mound mixture.

    Step 16

    Time to dress them up with parsley and paprika.

    Step 17

    Recipe makes 12 deviled eggs using 6 eggs. (I made a smaller batch this time)

    Step 18

    The following 7 photos show other previous guides spotlighted here... All tried & true recipes which came from my Mom and Gramma.

    Step 19

    As I finish this guide honoring my Mom by showcasing her recipes, she's in critical condition in ICU with failing heart and lungs. The outcome is in God's hands. She'd like this tribute to her cooking

    Step 20

    Mom's EASY, delicious Potato salad carried on 40 years in my house & now 3rd generation. Check out this guide! (See? Paprika & parsley on top)

    Step 21

    Mom's Split Pea Soup is super easy and SO good with chunks of Ham in every spoonful! Truly good comfort food! Find the guide.

    Step 22

    I remember watching Mom make pie crust. I created a Snapguide for the pumpkin pie she made from her mother-in-law. Super yummy!

    Step 23

    Another hearty soup I learned from Mom can be found here in SnapGuide.

    Step 24

    Check out my SnapGuide for my Mom's great Thanksgiving turkey & stuffing! It's the BEST!

    Step 25

    Mom taught me how to make Rosettes at Christmas... My SnapGuide shows you how....

    Step 26

    This is the only recipe I have from my Mom's Mom... Haven't met anyone who doesn't love these beans and it's amazing how easy to do!

    Step 27

    Mom was a good cook in her younger years. In the last decades she lost interest in cooking & currently resides with my Dad in a Senior care center with health problems. They're married 66 years.

    Step 28

    Tangy, delicious and colorful.... And pretty.