Inspiration from growing up, but I had to evolve and adapt to how I cook now. My family is the root of every recipe that I make.

Makes 12 eggs

Started making these for family functions more then 10 years ago and each year I omit or add something new. This year I have discovered Sriracha and I think they are perfect. All of the above ingredients (seasonings) can be lessened or added to. I never measure I always just add to taste depending on who I am making them for.I do not add green olives to all because not everyone likes them. So if you are looking for deviled eggs with a little kick check these out

What is the secret ingredient?IT'S BUTTER! Just a tablespoon adds a velvety creaminess that a traditional mayonnaise-only mixture can’t match. It also firms up the filling, supporting bonus toppings and preventing it from becoming watery as your million-dollar deviled eggs sit on their serving tray.The butter will be easiest to mix in if it’s at room temperature. Be sure to use the real thing; substitutes like margarine or blended spreads won’t have the same effect.

I wanted deviled eggs so i made some. Lets face it people, who really wants to measure ingredients and level off stuff boil this cook that and so on? So i made these very fast very quick and very good!

My family has handed this recipe down for at least 3 generations and it's a huge family staple at our holidays. The theory behind this is the dirtier a martini the more olive juice so it's the same with these dirty deviled eggs.However that being said I don't know actual measurements you kind of have to mix and taste to your liking. So the measurements I listed are guesstimates.

Deviled eggs with a mustard base.

I love deviled eggs. I don't like the overpowering taste of mayonnaise or miracle whip. I use as little as possible to allow the egg taste to manifest itself. For a half dozen eggs (dozen halves), I use about 3 tspns, just enough to bind the filling. Use more if needed for consistency, not all eggs are the same size, and the amount needed may vary a bit.

These are just simple deviled eggs. Never had a written recipe always went off taste. Another one I learned from my mom. And ever since mom and dad had chickens, and we have had fresh eggs they are even better. I do half with pickles and half with olives. No need to add salt the !mustard pickles and/or olives gives it plenty of salt.

These were simple and delicious

I go into easy steps on how to create a favorite masterpiece found at many holiday gatherings. Great for Easter, Christmas, and Thanksgiving meals. This recipe has gotten the most positive feedback over other devilled egg recipes, so I've decided to post it. ENJOY!