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Mom's Deviled Eggs!

In search of a simple Easter appetizer? Look no further than these easy-to-make deviled eggs! Crafted from my mom's cherished recipe, these deviled eggs are a true delight, boasting a perfect harmony of sweetness from the relish, depth of flavor from the paprika, and a hint of saltiness, all accentuated by the richness of the yolk enhanced with white vinegar. Don't miss out on this irresistible treat! My mom always makes sure to bring these devilish delights to our family gatherings and holidays, and now they've become my kids' top request for grandma's treats. Share the joy with your loved ones this Easter holiday. If you decide to make this dish, send me a picture, and I'll gladly share it on my social media. 

Mom's Classic Deviled Eggs


  • 6 hard-boiled eggs
  • 2 teaspoons ground mustard
  • 1/3 teaspoon paprika
  • 1/2 teaspoon minced relish or bread and butter pickles
  • 1/2 teaspoon distilled vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon minced fresh parsley


  1. Fill a saucepot with water and bring it to a boil.
  2. Carefully add 6 eggs to the boiling water.
  3. Allow the water to return to a boil, then turn off the heat and cover the pot. Let the eggs sit for 12 minutes.
  4. Remove the eggs and transfer them to an ice bath (a bowl filled with ice and water). Let them cool completely in the ice bath.
  5. Peel the cooled eggs and slice them in half lengthwise.
  6. Remove the yolks and place them in a bowl.
  7. Arrange the egg white halves on a serving dish.
  8. To the bowl of yolks, add mustard, paprika, vinegar, minced pickles, salt, and pepper. Mix well.
  9. Transfer the yolk mixture into a quart-sized plastic bag.
  10. Cut a small tip off one corner of the bag to create a makeshift piping bag.
  11. Pipe the yolk mixture into each egg white half.
  12. Garnish the deviled eggs with minced parsley.
  13. Serve and enjoy!


Grandpa and Grandma Mercado with Grandkids