Creamy Deviled Eggs

I read somewhere that “a party isn’t a party without deviled eggs”. Which might be why they are always present at Crowell-family events — traditionally made by my Aunt Malinda. This year she shared her recipe with me, and while not quite as perfect, they were quite tasty (or so my foodie uncle from New Orleans assured me).

Creamy Deviled Eggs


8 large eggs
1/3 cup light mayonnaise
1 tablespoon Dijon mustard
1 teaspoon white-wine vinegar
Coarse salt and ground pepper
Paprika and chives for garnish

Place eggs in a medium saucepan; add cold water to cover by 1 inch. Bring to a rolling boil. Remove pan from heat; cover, and let stand 13 minutes. Drain, and place eggs in ice water to cool them. Meanwhile, in a medium bowl, mix together mayonnaise, mustard, and vinegar. Peel eggs, and halve lengthwise; remove yolks, leaving whites intact. Transfer yolks to bowl with mayonnaise mixture, and season with salt and pepper. Mash with a fork until smooth, or put through a ricer if you have one. Pipe yolk mixture into whites. Sprinkle with paprika and chives just before serving, or cover with plastic wrap and refrigerate up to 8 hours.



  1. Oh yummy! A great recipe! I also love these eggs with Ritz crackers. When I eat these, I always think I am like Holly in Breakfast at Tiffany’s!

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