- Rachael Ray's non profit organization, Yum-o! - https://www.yum-o.org -

Deviled Eggs Made Me Do It with Jessica Woo


1 Medium sized Ziploc bag 


Large pot 

Baking sheet





Measuring spoons and cups

Cutting board

*Potsandpans.com, offering trusted brands for every cook, has all your kitchenware and cookware needs and is a proud sponsor of Rachael Ray’s Yum‑o! Cooking Camp.


  • 1/2 dozen eggs  
  • 1 cup mayo 
  • 1/2 tablespoon mustard
  • 1 1/2 teaspoons salt
  • 1 teaspoon pepper 
  • 1 1/2 teaspoons paprika 

Optional toppings:

  • 1 tablespoon fresh dill 
  • 1 dill pickle 
  • 1-2 slices bacon
  • 2 tablespoon brown sugar


  1. Preheat the oven to 355 Fahrenheit. Line a baking sheet with foil. Cut up bacon into small pieces and coat it in brown sugar. Lay it down on the baking sheet and bake for 15-20 minutes or until crispy. Take out and cool. 
  2. In a large pot add the dozen eggs and bring the water to a boil. Once the water boils, set a timer for 10 minutes. 
  3. Take off the heat and give the eggs a cool bath. 
  4. Peel the eggs.
  5. Cut the eggs in half and separate the egg yolks with the whites. 
  6. Put the egg yolks in the ziploc bag.
  7. Add the mayo and mustard, salt and pepper to the bag. Close the bag and mash it all up. 
  8. Make a small cut in one corner of the ziploc bag, turning it into a piping bag. 
  9. Pipe the egg yolk mixture onto the egg whites. 
  10. Top with paprika 
  11. Optional: fresh dill, dill pickle, and candied bacon.

Check out www.rrcookingcamp.com [1] for more information!