Classic Deviled Eggs

Originally published on May 28, 2014

Egg salad sandwiches aren’t the only egg dish that can be taken along on picnics – deviled eggs are another classic (and they’re great for potlucks too!) Just like many others, I grew up on deviled eggs, as it was another dish that my mom absolutely nailed. I remember any potlucks or picnics that we went too, my mom was right there with a platter of those divine-looking eggs, with their puffy clouds of yellow goodness sticking out. Of course, you can change them up however you’d like but these are the ones that started all those variations off. And they’re also the ones I grew up on.


6 hard-boiled eggs
1 tablespoon Dijon mustard
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried parsley
1/4 cup mayonnaise
1 teaspoon paprika


1.) Cut each of the eggs in half and using a spoon, gently remove the egg yolks and place them into a large bowl. Add the Dijon mustard, parsley, onion powder, garlic powder, mayonnaise, salt, and pepper, and mash together so that all ingredients are combined. Taste, and adjust seasoning if necessary.

2.) Spoon or pipe yolk filling back into the hollowed-out egg whites. Sprinkle with paprika for garnish.

3.) Serve, or store in the fridge until serving time, and enjoy!