Deviled Eggs Recipe

There is something so comforting and delicious about deviled eggs. As luck would have it, we happen to have a long-standing recipe for them that every guest at our table raves about.  

A Few Key Ingredients: 

  • Eggs – Farm-fresh eggs are our favorites with their deep yellow hue and hearty {and delicious!} yolks.  
  • Mayonnaise – Mayonnaise acts as the “glue” that brings all the ingredients together. 
  • Sweet salad cubes – Sweet salad cubes add a punchy bite to the crunchy side. 

The best part about deviled eggs is that they can easily be customized to your preferred palate. Whether you prefer to add jalapeños for a spicier flavor profile or enjoy the sweeter route with pickle relish, there are endless ways to enjoy this classic dish. 

There are a few different and fun ways to serve your deviled eggs: 

  • Platter: Platters are optimal for serving up different quantities of these delicious bites. Plate a couple on a skinny tray, or many on an oval or round platter. 
  • Serving Board: Serving boards are also another great option for serving up your deviled eggs. For smaller batches, try our Small Rectangle Boards. When serving a couple dozen, our Medium Round or Large Rectangle Boards do the trick.  
  • Egg Tray: Egg trays are delightful serveware made specifically for serving up deviled eggs.  

Once we plate the eggs, we garnish them with a dash {or two} of paprika to kick it up a notch. Then, we love to add an extra special touch of fresh dill sprinkled on top to complete the look.  

Deviled “Golden” Eggs 

Yields 16 


  • 8 eggs 
  • ¼ teaspoon salt 
  • 1/8 teaspoon fine black pepper 
  • 1/8 teaspoon garlic powder 
  • 5 tablespoons mayonnaise 
  • 3 tablespoons sweet salad cubes or relish 
  • ¼ teaspoon sweet paprika, to garnish 


Wash and place 8 eggs in a pot and cover with cold water. Bring water and eggs to a boil and continue to boil uncovered for 15 minutes. Drain and return eggs to the pot. Set the pot in the sink and run cold water over eggs. Peel eggs under cold running water and set aside. 

 Cut eggs in half lengthwise and trim a thin slice off the bottom so the eggs sit flat on a plate. Using a small spoon, remove and place yolks in small bowl. Mash yolks with a fork until they look like small fine grains without lumps. Stir in salt, pepper, and garlic powder to mashed egg yolks. Add mayonnaise and relish or salad cubes to the egg yolk mixture and combine until blended. The mixture should be smooth and creamy. Add more pickle juice if needed. 

Use a small spoon to fill the halves. Sprinkle with a pinch of sweet paprika. 

Laura likes to make these “golden” deviled eggs {as a nod to the famous Johnson Family “Golden Egg” tradition}, for Easter lunch as one of her potluck dishes, but they’re perfect for summer barbecues, Spring brunches, or as a tasty snack. 


Serve It Up


Stylishly present your deviled eggs on a Deco Gold Scallop Platter for a complementary pairing.


Place a few Color Block Brass Napkins at each place setting to highlight the brighter hues.

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