Bacon makes them better!

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 are delicious! I use a mixer so there are not clumps of egg. They are very creamy with a little bit of spice! Hope you enjoy:)

Deviled eggs topped with crispy bacon

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

Sometimes simple is best and if you want to fancy them up this is a great place to start from. Enjoy!

Have leftover Easter eggs and not sure how to eat them? Crack them open and make what I call 'deviled eggs'! 😜There are many names for these—deviled eggs, stuffed eggs, Russian eggs, dressed eggs—but no matter what you call them, they're absolutely delicious! 🥚🐣🥚

Perfectly hard cooked eggs are stuffed with creamy carrot filling and topped with green onions, are always a hit at any gathering, make these for your next cookout and watch them disappear in a blink of an eye!

Another staple of Southern family functions, these deviled eggs are timeless. I make them sometimes just for a snack at home but you can double (or triple) the recipe to make them for a crowd. They’re especially great for Thanksgiving!

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.

I have altered this recipe to perfection at last! It started based on my aunt Donna's deviled eggs. But I found that sour cream makes a better base than mayo and is slightly healthier. The sriacha garlic sauce adds a nicer flavor with the heat than traditional Tabasco sauce.

Today, deviled eggs—nothing better for these hot days. The seasoned olives add a great flavor.