How to make deviled eggs


Christina Binder

The only step left is to sprinkle paprika over the deviled eggs.

One of my favorite foods to eat are deviled eggs. I have no rhyme or reason as to why I like them. I just think they taste good. My grandma makes them every Easter, but during this past school year I decided I need them more often then once a year. My grandma came to my house on Halloween to help me make them, but I ended up doing other tasks while she made them. Tonight I decided to make them myself and I am going to tell how.

The first step is finding the ingredients. You may have them in your house already, otherwise you might need to go to the store.

There are not many ingredients that are needed to make deviled eggs. (Christina Binder)



Mayo or miracle whip



Half and half or milk

Pickle relish

Salt and pepper


If you have all of the ingredients listed it is time to get a pot, fill it partway with water and put it on the stove, but don’t turn the burner on yet. Put however many eggs you want into the water and then turn the burner on. After the eggs are boiled, take them out of the water and peel the shell off. Once the shell is off, cut the eggs in half and take out the yolks. Put the yolks into a bowl and the boiled egg whites onto a plate.

Now that you have the yolk and egg white separated, you can start mashing the yolks. They aren’t going to be perfect and smooth looking until you add in the other ingredients, they just need to be broken up as far as they will go. 

I did an oopsie.”

— Christina Binder

I used twelve eggs. I almost used fourteen eggs, but I dropped one on the floor before I boiled it so that was fun, and I broke one when I was trying to put it into the pot of water. The measurements for each ingredient that I put into the yolks are fit to how many yolks I had, so it will be different for everyone. They are based off of twelve egg yolks. The following are the ingredients that you put straight into the egg yolks and mix well.

3 Tbsp miracle whip

1 stock of celery finely grated

2 good squirts of mustard

1 Tsp of half and half

1 Tsp pickle relish 

Salt and pepper to taste

The measurements will not only change with how many eggs you use, but also how you want them to taste. If you want more mustard then mix in more mustard! Deviled eggs do not have to be perfect.

The only step left is to sprinkle paprika over the deviled eggs. (Christina Binder)

After the ingredients are mixed well, use a spoon and put the devil back into the eggs. The new yolk will be put right back to where the old yolk was. The amount that should be put in each one should be a little less then the size of a normal yolk, so it will be overflowing the yolk’s spot in each half egg. After you have put all of the new yolk back into the eggs, the last step is to sprinkle paprika over them all, and there you will have deviled eggs.

Deviled eggs are not hard to do and not very time consuming. I think that everyone should try them if they can and haven’t yet.