These Deviled Eggs are super special to me. Not only because they are amazing and literally the best deviled eggs I’ve had, but also because they are my Aunt Jackie’s recipe and it happens to be the year anniversary of her passing so it’s a perfect time to share these with everyone. I can honestly say I’d never made these until this past year. It was always just Jackie who made these for every family occasion. I’m pretty sure I’ll never be able to make them as good as she did, but I’ll keep on trying because they are so good!
They are super simple, I mean really simple. Like 3 ingredients if you count the egg. But the very important part is the seasoning. It has to be the Morton Season-All. Sorry, no exceptions. No dill, no mustard, no relish, nothing. Just mayo and seasoning.
If you are looking for a really good deviled egg that is perfect for a party or just a great snack at home, then pick yourself up some Morton Season-All and get started.
If you make these, please take a photo and let me know! Tag it with #lolosdesserts. I would love to see Jackie’s Deviled Eggs be shared with other families too. Follow me @lolosdessert over on Instagram and Facebook to find the latest recipes.
These are my Aunt’s famous deviled eggs. Nothing fancy but sure addicting.
8 hard boiled eggs (see note below how to make them in the instant pot- my favorite way)
6–8 Tablespoons mayonaise
1/2–1 teaspoon Morton Season All
Paprika to garnish
To make hard boiled eggs in an Instant Pot place the trivot at the bottom of the pot. Place 10 eggs on top of the trivot. Add 1 cup water to the pot. Set to pressure cook for 9 minutes. Once done, so the quick release and then transfer hot eggs to a bowl or sinkful of cold water.
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