Deviled Eggs

This sweet and simple egg dish is a classic springtime hors d’oeuvre.



  • 6 large hard-boiled eggs, peeled (we love our no-boil method found here)
  • 2 tablespoons mayonaise
  • 1 tablespoon dijon mustard
  • 2 small dill pickle spears, minced (or 1 tablespoon pickle relish)
  • 1 tablespoon minced parsley
  • 1/2 teaspoon each coarse salt and pepper
  • parsley and a pinch of paprika for garnishing


  1. Cut each egg in half and scoop out yolk, placing yolks in a small mixing bowl.
  2. Add the mayonnaise, mustard, pickle, minced parsley, salt and pepper to the yolks. Stir well.
  3. Place empty, hollowed-out egg white on a serving dish (we used an empty egg carton), then fill with a tablespoon of the yolk mixture.
  4. Garnish with parsley and a sprinkling of paprika.

Recipe and photography by Heather Kinkel

Alejandra likes ice cream, dancing and pretty things. You can usually find her exploring downtown Phoenix, where she lives, or singing to herself while writing in a coffee shop.

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