Deviled Eggs

This devilish recipe is for my kiddos. They love our monthly church potluck where they get to have deviled eggs each month. We decided to try to make our own at home. Let us know what you think!


Deviled Eggs


1 dozen eggs, boiled, cooled, and peeled
3/4 c. mayonnaise (recommended: Duke's)
1/4 tsp. pepper
1/8 tsp. salt
1/4 tsp. paprika, plus more for garnish


Cut each peeled egg in half lengthwise. Separate yolks into a bowl. Mash yolks with a fork, and add remaining ingredients. Mix until smooth.


Place filling in a sandwich or freezer ziplock bag. Snip a small opening at the corner. Squeezing from the corner diagonal to the cut corner, fill each egg half with filling. Sprinkle paprika on top, and dig in! (I like to chill our deviled eggs in the fridge for 30-60 minutes, so the flavors can fuse!)