Mom’s Famous Deviled Eggs

When I asked my Mom for her Deviled Egg recipe for the Serve It Up! cookbook, she really had to think about it. She said something about why you don’t ask old people for recipes, but it’s actually exactly why you should! She had nothing written down, it was all in her head and if we don’t get these recipes now from our loved ones, they might be lost forever. That is one of the main reasons why I write this blog.

Anyway, my Mom has been making these deviled eggs for ages and they are always the first appetizer to go. You could, of course, jazz them up with caviar, candied bacon or even lobster chunks, as fancy deviled eggs seem to be a thing these days, but my Mom just sprinkles them with paprika or maybe some parsley sprigs.

Now if you have the Serve It Up! Ace for Autism Cookbook, you already have this recipe. You also have a great recipes for: Guacamole, Tuna Nachos, Caviar Pie, Pickled Eggplant, Buffalo Chicken Dip, John Schild’s famous Conch Fritters and my favorite Grilled Shrimp recipe. And that’s just in the Appetizer sections alone. P.S. I have one left if anyone’s interested.

Another secret my Mom taught me is to use my InstaPot to hard boil the eggs for this recipe. It’s pretty much the only thing I use my InstaPot for! So, put your eggs in the steamer basket, add 1 cup of water and cook on high for 5 minutes. Let sit for 5 minutes, run under cold water and peel. These eggs (I’m guessing because of the pressure inside the egg shell) peel like a dream!

Mom’s Famous Deviled Eggs

Recipe by Lyla RiceCourse: AppetizersCuisine: AmericanDifficulty: Easy


Prep time




  • 12 hardboiled eggs, peeled

  • 1/2 cup Hellman’s mayo

  • 1/4 cup Miracle Whip

  • 1 1/2 tsp. hot dog mustard

  • 1 tsp. grated onion

  • 1/4 tsp. salt

  • 3 Tablespoons sweet pickle relish


  • Peel eggs and slice in half, removing yolks to a small bowl.
  • Mash yolks and other ingredients, until mixture is smooth.
  • Use a pastry bag with star opening for nicer presentation.
  • Decorate with paprika, parsley or pimento.


  • You can keep the egg halves and the mixture in the fridge for a day, if doing it ahead.

Up Next: Birthday Lunches and Too Many Dilemmas!

Published by gleeguilford

Born and raised in Miami, the daughter of a pilot and stay-at-home Mom, I love food in all forms. My great grandfather opened the first Italian restaurant in Miami in the 20's, The Boathouse on the Miami river. I love exploring my heritage and linking food and recipes to personal stories. I've been published in Chicken Soup for the Soul: Food and Love and wrote restaurant reviews and news as the Miami Dining Examiner for three years. I love exploring Miami's latest hot spots, hole in the walls and institutions. I'm always looking for innovative ways to use the plethora of tropical fruits and vegetables South Florida offers, especially from my own garden.

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