Recipe: Deviled eggs

Recipe: Deviled eggs
Posted on 03/19/2024
plate of deviled eggs

Deviled eggs are a classic appetizer at potlucks, parties and Easter. They are so easy to make that you can riff on them endlessly to create different flavor profiles. 

Start out with farm-fresh eggs from Lenexa Farmers Market vendors. They will taste better and provide more nutritional benefits than commercial eggs.


1 dozen eggs
1 tablespoon baking soda (helps remove shells when peeling)
6 tablespoons mayonnaise
2 teaspoons powdered sugar
Salt to taste
Radishes, carrots or green onions for garnish


  1. Place eggs and baking soda in large pot of water. Turn the stove to high to boil water and cover pot.  
  2. Once water is boiling, pull pot off of heat and keep covered for 14 minutes.
  3. Remove eggs from water and rinse in a bowl with some ice.
  4. Peel eggs and rinse.
  5. Cut eggs in half and remove yolk.  Place yolks in a bowl and whites on a tray.  
  6. To the bowl of yolks, add mayonnaise, powdered sugar and mix.  Add salt to taste and adjust sugar if needed.
  7. Place mixture in a piping bag or a plastic bag and cut off one small corner. Squeeze yolk mixture into egg whites.
  8. Garnish with pieces of radish, green onion or carrots.

Published March 19, 2024