Small Bites + Sides

Mom’s Deviled Eggs

Mom's Deviled Eggs-9422

There are many foods I will always find room for, no matter how much I’ve been eating or hosting. Deviled eggs are probably at the top of the list.

We had a busy Memorial Day weekend, hosting friends and family for visits with us {okay, to be fair, most people just wanted to check on our little man!}. And around here, that means we also did a whole lot of eating.

But the one thing I absolutely wanted to make sure we made that weekend was deviled eggs. Specifically my mom’s deviled eggs. She was in town, and while I always love to cook with family, these I felt particularly sentimental about.

Mom made a lot of different meals for us when I first came back from the hospital with Marcus. On a whim one day, she made deviled eggs to go along with our salad. They were just so hearty and tasty and filled with love, I’ve been craving them ever since.

So we did what my family does best together. We cooked!

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There are ten thousand different ways to doctor these up, but these are still my favorite. I will probably mess with seasonings, flavoring, and pipe in the filling for presentation, but I’m pretty sure that these will be my favorite. They’re tasty, they’re easy, and they come with the best seasonings possible – love and memories.

This recipe isn’t exact. It wasn’t until I started blogging that I wrote down any of our recipes, so this is what Mom always makes to the best of our recollections!

Mom’s Deviled Eggs

Makes 2 dozen egg halves.

What You’ll Need:

  • 12 hard boiled eggs, cooled and peeled
  • 1/3 cup ranch dressing
  • 2-3 tbsp stone ground mustard
  • 2 tsp Suzie-Q Santa Maria seasoning
  • 1/4 tsp paprika + more for garnish

How to Make Them:

1. Slice the hard boiled eggs in half length-wise and set on a large dish.

2. Remove the yolks to a large bowl. Mash the yolks together using a fork. Whip in the ranch dressing, mustard, seasoning, and 1/4 tsp of paprika. Mix until smooth.

3. Using a small spoon, fill each egg white half with the yolk filling mixture. You can pipe this in if you want to, but we usually just spoon it in until it’s about even.

4. Garnish with more paprika. In fact, the way our family likes paprika, you might as well just upend the jar.

5. Optional: Sprinkle with a little bit of dill as well. Mom loves it, I don’t always, so we only include the dill if we feel like it.

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What are your favorite family recipes?


About the ChefKristin

Career Army officer with a tendency toward workaholism. On the side, self taught cook, carpenter, and gardener, working to build a beautiful life for my family. Trying to tilt my balance in the right direction.

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