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Linda’s Deviled Eggs

No holiday is complete without my Moms deviled eggs.  In fact I will be honest I follow her recipe to the tee but they never turn out as good as hers taste.  I am so excited to share Linda’s Deviled Eggs with you.

Linda's Deviled Eggs

She is sharing her secret ingredient with you all!  This recipe is the perfect side dish that is sure to be a crowd pleaser at your next holiday or family meal!  We serve these for Easter, Thanksgiving and Christmas.

Linda's Deviled Eggs

Start by hard cooking your eggs.  Once they are cooked and peeled halve the hard-cooked eggs lengthwise.  Remove the yolks and mash with 1/4 cup Hellmann’s Mayonnaise, 1 tsp. yellow mustard, 1 tsp apple cider vinegar, 1/8 tsp salt and a dash of pepper.  Next refill the egg whites with the filling.

Finally garnish with a green olive sliced in half.  Some people use paprika but my family has always used a green olive.  Now the secret is to use apple cider vinegar not white vinegar.  My Mom always triples this recipe because we love it so much!  Check out these tips for how to peel a hard cooked egg.

Just in time for Easter or your next holiday Linda’s Deviled Eggs are my favorite! The apple cider vinegar is what makes them special and I LOVE this recipe passed onto me from my fabulous Mom.

Linda's Deviled Eggs

No holiday is complete without Linda's Deviled Eggs. This is a tradition for Easter, Christmas and Thanksgiving!
Print Recipe
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes


  • 6 large eggs
  • 1/4 cup Hellmann's Mayonnaise
  • 1 tsp. yellow mustard
  • 1 tsp apple cider vinegar
  • 1/8 tsp salt
  • 1 dash black pepper
  • 6 whole Green Olives with pimento to garnish or you can use sweet pickles


  • Halve hard-cooked eggs lengthwise; remove yolks and mash with desired combination of seasonings below. Refill whites.
  • For 6 eggs use 1/4 c Hellmann's mayonnaise, 1 tsp. mustard, 1 tsp. apple cider vinegar, 1/8 tsp. salt and a dash of pepper.
  • Garnish with green olive sliced in half.
  • Just in time for Easter these are my favorite! The apple cider vinegar is what makes them special and I LOVE this recipe passed onto me from my fabulous Mom.
Servings: 6 people
Author: Linda Jennings
Cost: $5

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  1. Your plate of deviled eggss looks delicious! Is that Granny’s deviled egg dish? Granny’s favorite shower gift for brides was a devilled egg dish.

  2. Yes, that is Granny’s 🙂 I got 2 more from her house when we moved her to the Terrace 🙂 Fond Memories every time I use it!

    Tim said these are the closest to yours yet!

  3. I love deviled eggs. I will have to try yours, I usually add some pickle relish to mine. And white vinegar, but I bet the apple cider vinegar would be better.

  4. They look DELISH! 🙂 But I do have a question. I would love to make my family deviled eggs, but my boiled eggs always crack and then when peeled always look super ugly. How do you get your boiled eggs to look so nice???! (BTW, I’ve read your post on how to hard cook an egg – VERY helpful for no more cracked eggs when boiling!!! Now how do you peel them to look so nice?)

  5. That is the way my mom made them but instead of olives she sprinkled paprika on them. Definitely making them…..I am so glad I am not the only one that has a recipe like that….

  6. I cook my eggs in the instant pot for 6 minutes, then release the steam. I peel them as soon as I can handle them and the shells practically fall right off. I going to make these tomorrow. Thanks!

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