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How to Cook Divine Deviled Eggs

Deviled EggsA classic family recipe, especially made @ Easter-time. I wish we made these more often! ~ Kimberly Edwards ;D

Type: Appetizer Recipe
Prep Time: ~ 45 min
Cook Time: ~ 10 min
Yield: 12 deviled eggs
Nutrition Facts: * Please use organic ingredients whenever possible.


  • 6 eggs – should be at least 4 days old
  • 1 tbsp mayonnaise
  • 1/2 tbsp heavy cream
  • 1/8 tsp mustard
  • 1/4  tsp sea salt – or to taste
  • 1/2 tsp freshly cracked black pepper – or to taste
  • 1 tsp fresh parsley – finely minced
  • 1/8 tsp onion powder
  • 1/2  tsp paprika
  • 1/8 tsp cayenne pepper


  1. Place eggs in lightly salted cold water and bring to a boil on medium-high heat for 6 min. Turn off heat and let eggs sit in hot water for an additional 3-4 min. * Tip: Eggs should be at least 4 days old. If they are too fresh, the skin sticks to the egg and won’t peel properly.
  2. Plunge eggs into very cold water and let sit for 6-7 min.
  3. Remove eggs from water and let sit at room temperature for 20 min.
  4. Peel eggs gently, taking care not to damage white of egg.
  5. Cut each egg in 1/2 lengthwise.
  6. With a small spoon, remove yolks from egg halved, taking care not to damage egg whites.
  7. Using a fork, press and mix egg yolks, salt, pepper, cayenne, mayonnaise, cream, mustard and onion powder until fully combined.
  8. Fill each egg half with mixture equally.
  9. Sprinkle paprika & parsley over tops of eggs equally.
  10. Arrange deviled eggs neatly on bed of lettuce on an attractive platter!

What a classic dish…love it!


I hope you enjoy this Egg Recipe on Cooking With Kimberly! Until next time…

Eat Deliciously!

P.S. You’ll need a Deviled Egg Tray then…Grab one here:

Egg Keeper & Deviled Egg Tray by Rubbermaid®

Egg Keeper & Deviled Egg Tray by Rubbermaid®

Wow your guests by serving deviled eggs in this plastic egg carton! This durable Egg Keeper & Deviled Egg Tray by Rubbermaid® is a great storage accessory, suitable for any kitchen. Each tray holds up to 20 whole, jumbo-sized eggs in place, so breaking eggs accidentally is no longer a concern. You could store either fresh eggs, or cooked and deviled eggs. The container is equipped with a tight shutting red lid and a see-through body which allows you to easily view the contents inside. The egg keeper is easy to clean and is dishwasher and microwave safe. Features: • Keeps eggs safe and fresh • Tight-shutting lid and see-through body for easy visibility • Great for moving eggs around safely • Microwave and top-rack dishwasher safe; easy to clean • Color: Clear with Red LidSize: 2 1/4″tall x 13″wide x 8″deep

[tags]deviled eggs, eggs, appetizer, devilled eggs, Easter recipe, Christmas recipe, egg recipe, side dish[/tags]

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Author: Kimberly Turner

Kimberly Turner is the web-chef behind CookingWithKimberly.com. Food writer, food consultant and general lover of the delicious treats on our planet, Kimberly brings you hearty content, delicious offerings, fun antics, and some down-home cooked love with her mom making cameos. Internet entrepreneur and marketer, International model, and Editor-in-Chief of a number of online publications. Be a Champion in Your Kitchen & Eat Deliciously!

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  1. I read similar article also named Divine Deviled Eggs, and it was completely different. Personally, I agree with you more, because this article makes a little bit more sense for me

    Post a Reply
  2. Deviled eggs are one of my favorite things about Easter time.

    We usually only make them during this time, but I’m not sure why…they’re delicious for anytime!


    Post a Reply
    • I know…I love deviled eggs…

      I guess it’s that it’s a little fussy…people like to put less effort into their meals on a whole since everyone’s so strapped for time these days!

      Kimberly 🙂

      Post a Reply


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