April's Deviled Eggs Recipe - Allrecipes.com
April's Deviled Eggs Recipe
  • READY IN 25 mins

April's Deviled Eggs

Recipe by  

"Slices of egg, filled with delicately spiced creamy goodness. Served cool."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 eggs Change Servings
ADVERTISEMENT
  • PREP

    15 mins
  • COOK

    10 mins
  • READY IN

    25 mins

Directions

  1. Place eggs in a saucepan and cover with cold water. Bring water to a boil and boil eggs for 10 to 15 minutes. Remove eggs from boiling water and place in a medium saucepan of cold water until cool.
  2. Remove the shells and cut the eggs lengthwise to remove the yolks. Place yolks in a medium sized mixing bowl.
  3. Mix in the mustard, mayonnaise, garlic salt and onion powder with the egg yolks. Scoop the mixture into the hollowed out areas of the egg whites. Garnish with paprika. Refrigerate at least one hour before serving.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Oct 31, 2003

Made it for many parties and everyone has loved it! Never any leftovers. The only thing I did differently was substitute the garlic salt for garlic powder. Was afraid it would be too salty So I added a little salt on top.

 
Most Helpful Critical Review
Jun 16, 2005

I made these right before going to a family outing and was so embarrassed b/c they tasted horrible. Way Way to much mustard and very salty. I wish I would have read the other reviews before making them.

 

94 Ratings

Oct 04, 2003

Mustard was too strong and it was too salty.

 
Oct 04, 2003

I have to agree with Molson7. Sorry, way too salty and the mustard was overpowering. Might be good with just a sprinkle of salt and 1.5 teas of mustard but as is, thumbs down.

 
Jul 23, 2003

Your definitely on the right track with this one Rhonda. I like to add pickle relish to mine (a little dill and sweet). Sometimes I use minced onions in place of the onion powder. Both ways are delicious. Don't forget that little sprinkling of paprika on top for a pretty presentation.

 
Apr 20, 2006

This was good after a few changes...I used garlic powder instead of garlic salt, and then used just a pinch of kosher salt. A little less mustard, a little more mayo. Also added a pinch of sugar. Really good with the changes, not so good without them.

 
Mar 10, 2003

My guests loved these and I got tons of compliments. I did use garlic powder and a little bit of salt since i didn't have garlic salt on hand.

 
Jul 23, 2006

Excellent! Use garlic powder for a less salt taste.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 50 kcal
  • 3%
  • Carbohydrates
  • 0.6 g
  • < 1%
  • Cholesterol
  • 106 mg
  • 35%
  • Fat
  • 3.9 g
  • 6%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 180 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Dinner in the Fast Lane
Dinner in the Fast Lane

Get quick & easy recipes for your busiest days.

Football Food for the Win
Football Food for the Win

All the game-day eats you need to crush the tailgate competition.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

How to Make Deviled Eggs

Learn simple tricks to making these classic hors d'oeuvres.

Dannon Oikos Curried Deviled Eggs

Zesty deviled eggs are a hit at potlucks, picnics, or as a party appetizer.

Di's Delicious Deluxe Deviled Eggs

See how to make zesty, creamy deviled eggs.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States