Sharing our stories through food: Deviled Eggs

Submitted by Chaya Leah Bruk

Every thanksgiving, we used to have our family come over and we all cooked together. My uncle was in charge of the deviled eggs. One day, out of all 3 kids, he chose me to help. I was close to 7 years old at the time and he had me add in the ingredients, help mix, and pipe the eggs, which was a mess then but I have gotten much better at it. Every year, this became our thing. I would be sure to pull all the supplies and ingredients out and have them ready for when my Uncle came. I made sure I was the one that boiled the eggs, I wouldn’t let my mom near the pot of water. As soon as my Uncle came, we got to work, making the BEST deviled eggs, while having fun all at the same time. It is one of my favorite memories. Any time I make them now, I think of him and pray he approves of how they came out after making them on my own. 


  • 6 Eggs
  • 2- 4 TBL Mayo (based on preference)
  • 1 TBL Mustard
  • Dash of Salt and Pepper
  • Paprika


  1. Boil the eggs for 10-12 minutes in boiling water.
  2. Either let cool in the fridge overnight or place in a bowl of ice water.
  3. Once cold, peel the boiled eggs and rinse. Cut the egg vertically.
  4. Pop out the yolks and place into a mixing bowl.
  5. Place empty hollow eggs on a serving plate.
  6. In the bag with yolks, add in mayo, mustard, salt and pepper.
  7. Using a hand mixer, blend the yolk mixture together until it is a smooth but thicker consistency (If you don’t have a hand mixer, place the yolks in a sandwich or freezer bag.
  8. Mush around in the bag until well blended).
  9. Place into a freezer or sandwich bag, cut the tip off of one corner of the bag and pipe the yolk mixture into the hollow egg centers.
  10. Once done, sprinkle paprika on to taste and serve.