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Deviled Egg Upgrade Recipe

Deviled Egg Upgrade

Want to take a hard-boiled Easter egg to the next level? We've got just the recipe for chefs-in-training. First, we'll show them the basics and have them take a crack at peeling, slicing, mashing, and more. After mastering those steps, they can try one of our devilishly delightful presentation ideas or concoct their own secret fillings from our suggestions for add-in ingredients.


  • 1 dozen large eggs
  • 1/4 cup mayonnaise
  • 2 tablespoons mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon well-drained sweet pickle relish
  • Ground paprika for sprinkling


Deviled Egg Upgrade Step 1

Place all the eggs in a large saucepan and add enough cold water to cover them by two inches. Bring the water to a boil over medium-high heat, then immediately remove the pan from the burner, cover it, and allow it to sit for 15 minutes.

Deviled Egg Upgrade Step 2

Transfer the eggs to a large bowl (a parent's job) and fill it with cold water and a few handfuls of ice cubes. Let the eggs cool completely, about 10 minutes, then drain them again.

Deviled Egg Upgrade Step 3

To make peeling easier, loosen the eggshell by tapping its plump end lightly on the work surface, then rolling it beneath your hand. Work gently so that the cooked egg white remains intact.

To peel each egg, gently pick at the shell, beginning at the plump end. The small pocket of air there makes it easy to peel off a good portion. Peel off the rest of the shell, being sure to remove the silky membrane as well. Rinse the egg to remove any remaining bits of shell and set the egg aside on a platter or in a bowl. Peel all the eggs.

Deviled Egg Upgrade Step 5

Line a large jelly roll pan with paper towels. To make a standard egg, use a table knife to cut each egg in half lengthwise. (See below for variations.) Gently push out the yolk into a large, shallow bowl. Place the egg whites on the lined pan as you go. When all the eggs are sliced and the yolks emptied out, set the pan with the whites aside.

Deviled Egg Upgrade Step 6

To prepare the filling, add the mayonnaise, mustard, salt, and pepper to the dish with the yolks. Use a fork to mash the ingredients into a smooth creamy mixture, scraping down the sides with a spatula or a large spoon as needed. Stir in the sweet pickle relish.

Deviled Egg Upgrade Step 7

Spoon enough filling into the bowl of each egg white to form a small mound, about 2 teaspoons. Keep the eggs chilled, then sprinkle with paprika just before serving. Makes 24 deviled eggs.

Nutritional Information

Per serving (2 halves): Calories 109 ● Total Fat 9 g (13% DV) ● Saturated Fat 2 g (11% DV) ● Cholesterol 214 mg (71% DV) ● Sodium 176 mg (7% DV) ● Total Carbohydrate 1 g (0% DV) ● Fiber 0 g (0% DV) ● Sugars 1 g ● Protein 6 g (13% DV)

Percent daily values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Older eggs are preferable for this recipe. As an egg ages, the air pocket that separates the hard shell from the shell membrane grows larger, allowing for easier peeling after boiling.


Add-In Ideas: Let kids personalize their deviled egg recipe by adding one or more of the following ingredients to the filling (you may want to omit the relish):

1/4 cup seeded, chopped tomatoes

1/3 cup well-drained salsa

1 tablespoon fresh dill, parsley, or thyme

1 tablespoon green onions or chives

1/3 cup green bell pepper

2 tablespoons cilantro

Crumbled bacon (sprinkle on top)

For Serving: If you don't have an egg plate, arrange your eggs on a bed of shredded lettuce to prevent sliding.

Fun Filled Eggs

Here, the deviling is in the details

Red Devil Eggs

Red Devil Eggs

1. 3/4-inch red bell pepper strips

2. Half of an egg, sliced lengthwise

Chick Eggs

Chick Egg Variation

1. Sprig of flat parsley inserted into a small slit

2. Top third of an egg sliced crosswise

3. Capers

4. Two small bits of carrot

5. Bottom portion of the egg

6. Small round of the egg sliced from the bottom to keep the chick upright

7. Carrot coin with edges trimmed to resemble toes

Egg Baskets

Egg Baskets

1. 4- by 1/8-inch length of celery soaked in ice water 10 minutes to make it pliable

2. Small sprigs of curly parsley

3. Two-thirds of an egg, sliced crosswise

4. Small round of the egg sliced from the bottom to keep the basket upright