Friday, April 17, 2015

The Busy Cooking Momma's Deviled Eggs

If there is one dish in this world, that can be made NUMEROUS ways, it would have to be deviled eggs. I promise you, if you would ask 5 random people how they make deviled eggs, you would get 5 different responses. There are a lot of different recipes, that add a lot of different things, for deviled eggs.

Deviled eggs have been a staple at family gatherings forever. Any major holiday, there are deviled eggs. Take for example Easter this year. There were three different deviled egg trays available, made by three different people and three different recipes. See, possibly too many recipes out there to count.

I started making deviled eggs many years ago. Honestly, this was a throw together recipe one day when I was asked to make deviled eggs for one of my husband's family gatherings. I had never made deviled eggs before but I had some basic idea of the ingredients. However, when I went and checked my pantry, I did not have any regular mustard. I did have Boar's Head Honey Mustard and thought "let's give it a try." Man oh man!! Since that day, I do not make deviled eggs without it. The honey mustard just give the eggs an amazing taste that really isn't sweet but has a nice tang.

Now on to the recipe!

The Busy Cooking Momma Deviled Eggs
Recipe by The Busy Cooking Momma

You will need:
10 hard boiled eggs
2 Tbsp Mayonnaise (use spoon from silverware drawer)
3 Tbsp Boar's Head Honey Mustard
1 Tbsp Dill Pickle Juice
1 pkg Bacon Bits
Salt and Pepper

**NOTE** Now, I do not really measure anything when I make this recipe. I go by look and taste. You want the mixture to creamy but NOT RUNNY! Also, you want to be able to taste the honey mustard but you do not want it overpowering the entire dish. Take a taste after doing the initial ingredients and add more mayonnaise or mustard as needed. I have tried to give you the best measurements I could to help you recreate this recipe.

Boil your eggs in large pot of water.

Once done, peel the eggs. Cut the eggs into half, carefully remove the yolk, and place the yolks into a separate bowl.

After splitting all the eggs, place the egg white portion in your serving container.

Using either a pastry blender or a fork, mash up the egg yolks to fine consistency. I love using my pastry blender to complete this step. It works great.

Now add in 2 heaping tablespoons of mayonnaise. Use a tablespoon out of your silverware drawer to do this step.

Add in 2 tablespoons of honey mustard. I just go around the bowl twice.

Add in 1 Tbsp pickle juice. Yes, just pickle juice here. I personally do not like pickle relish in mine. I will eat them with relish but I prefer this way.

Add in 1/2 pkg of bacon bits. Bacon bits in the mixture itself? Yes!!

Add about 1/2 tsp of both salt and pepper.

Now stir everything together really well. Again, you want the mixture to be creamy but you do not want it runny. It should be just stiff enough to fill the egg whites without running over. Check the taste here as well. Add more mayonnaise or mustard as needed.

Fill each of egg whites with the egg yolk mixture.

Sprinkle the eggs the remaining bacon bits.

And there you have it! The Busy Cooking Momma's Deviled Eggs.

In my original recipe, I added Tabasco sauce to the egg yolk mixture. Easter morning, I forgot to add it to these eggs. So, you can either add it (about 3 tsp) or omit it. It is entirely up to you. The Tabasco does not make it hot at all. It just gives it a little zing. Honestly, it tastes good either way!

I hope you enjoy!!

Love to you all from The Busy Cooking Momma!!

The Busy Cooking Momma's Deviled Eggs
By The Busy Cooking Momma
Printable recipe here

Difficulty: Easy

10 hard boiled eggs, peeled
2 Tbsp Mayonnaise (use spoon from silverware drawer)
3 Tbsp Boar's Head Honey Mustard
1 Tbsp Dill Pickle Juice
1 pkg Bacon Bits
3 tsp Tabasco sauce
1/2 tsp salt
1/2 tsp pepper


1. Hard boil 10 eggs in boiling water. Once done, drain and peel the eggs.
2. Cut each egg into half and carefully remove the egg yolk from the egg. Place the egg yolks into a bowl. Place the egg whites into a serving container until ready to stuff.
3. Using a pastry blender (or a fork), mash up the egg yolks until a fine consistency is reached.
4. To the egg yolks, add in the mayonnaise, honey mustard, dill pickle juice, 1/2 pkg of bacon bits, Tabasco sauce, salt and pepper.
5. Mix until all ingredients are well combined. Egg yolk mixture should be creamy but not runny.
6. Taste the mixture and more mayonnaise and/or honey mustard as needed.
7. Stuff each egg white with a heaping teaspoon (from your silverware drawer) of yolk mixture.
8. Sprinkle top of eggs with remaining bacon bits.
9. Serve immediately or refrigerate until ready to serve. Enjoy!


  1. Boy. That's a lot of work. I would love to taste your recipe, but I wouldn't attempt to cook it.

    1. Francene, it really is easy. Total time is around 35-40 minutes including boiling the eggs. I hope you have a great evening!