Traditional Deviled Eggs



  • 6 hard-cooked eggs, peeled and halved
  • 1/4 cup Hellmann’s Real Mayonnaise
  • 1 teaspoon Hellmann’s Dijonnaise™ Creamy Dijon Mustard
  • 1/2 teaspoon white vinegar
  • 1/4 teaspoon salt


1.) Separate egg yolks from egg whites.

2.) Mash egg yolks in small bowl. Stir in remaining ingredients except egg white halves.

3.) Spoon or pipe yolk filling into egg whites. Chill, if desired. Garnish, if desired, with parsley and sprinkle with paprika.

If you want to experiment with your deviled eggs, adding a tablespoon of pickle relish or finely chopped sweet pickles gives your eggs a different taste. You can also add cooked crumbled bacon if you like that too!

Yield: 6 servings



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