Devilled Eggs

Recipe by: Mary Catherine Zona

“Recipe from my mother, Mary Murray Cleary.”


  • 12 eggs
  • ½ onion chopped very fine
  • 1 slice American or sharp cheddar cheese chopped very fine (cheddar is easier to cut)
  • 1 Tsp. powdered mustard
  • Pepper and Salt to taste
  • A lot of Hellman’s mayonnaise
  • Parsley
  • Paprika


Hard boil eggs and immediately put them in an ice water bath.

Cut eggs in half and separate the yolks into a bowl.

Mix in onion, cheese, mustard, pepper, salt and mayonnaise.

Fill each of the egg white halves with the mixture.

Use parsley and/or paprika to garnish.

Note: I like a lot of mayonnaise. Add as much as you want.