Classic Savory Deviled Eggs Recipe -
Classic Savory Deviled Eggs Recipe
  • READY IN 10 mins

Classic Savory Deviled Eggs

Recipe by  

"Hard-cooked eggs are stuffed with a creamy blend of mayonnaise, Dijon mustard and rice wine vinegar. Fresh dill and garlic powder add a delightful flavor."

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Ingredients Edit and Save

Original recipe makes 12 deviled egg halves Change Servings
  • PREP

    10 mins

    10 mins


  1. Scoop egg yolks into a bowl and set egg whites aside. Mash yolks, mayonnaise, vinegar, 1/2 teaspoon chopped dill, Dijon mustard, garlic powder, and salt. Spoon yolk mixture into egg whites. Garnish with dill sprigs. Refrigerate until ready to serve.
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Reviews More Reviews

Most Helpful Positive Review
Nov 23, 2012

Of all the deviled eggs recipes I've tried from this site Hubs thought this one of the best. For me these were fairly average, but he appreciated their simplicity, enjoying that they didn't have a lot of added "stuff" in them. "A deviled egg," he said, "should taste like a deviled egg."

Most Helpful Critical Review
Nov 10, 2014

Either I did do something wrong or I didn't like it it was too thin

Apr 20, 2014

I made these for Thanksgiving tommorrow. I think, it is kind of hard to mess up a deviled egg. With that being said, the dill taste and garlic powder were a little stronger than I cared for when I first made them. However, the next day they tasted very good for some reason. I used Duke's regular mayonnaise and it worked well. For the dill I did use dry, but used 1/3 of the amount as suggested on my spice bottle if subbing for fresh. I made 9 eggs, so I just did 1 1/2 times the recipe. Although, I did end up adding 2-3 more spoons of mayo, after tasting, as I guess I just like them a little more creamy and a little extra dijon to taste. I decided to add a little of the dill on top for a garnish despite it being dry. I thought it looked a little like dry grass, but then after I sprinkled on some red paprika it took on a Christmasy appearance. I thought they were good, but others really liked them, so I will make them again next year.

Aug 12, 2012

Eggsellent! Thanks for sharing :)

Dec 26, 2012

I have tried five or six five star recipes from this site and, frankly, did not like any of them. At all. As in, "Seriously? This was rated five stars? I can't even eat it!" However, this deviled egg recipe did not disappoint like the others. A classic egg recipe that has a bit of the tart bite that I remember and love. I made these eggs for Christmas Eve with no alterations and they were a huge hit. I made them again for Christmas Day dinner and added one thin slice of very finely chopped red onion and about 2 T (maybe less then a quarter of a stalk) of finely chopped celery and they were even better. This will be my Go To egg recipe from here on out. There is no need to try another one. Thank you!

Aug 07, 2012

This is my classic go-to recipe!

Oct 02, 2014

There seem to be two categories of deviled eggs: the dijon / mayo / vinegar flavor or the sweet / miracle whip flavor. Generally speaking, people tend to love one version and hate the other. As you can probably tell from the recipe, this is the dijon / mayo / vinegar version, and it's the best one I've ever used. Fantastic! Now if only my sweetheart weren't a traitorous sweet / mayo version fan.

Dec 26, 2014

Exactly what I was looking for!! The only change I made was I used half miracle whip and half mayo instead of all mayo. Perfect!


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  • Calories
  • 139 kcal
  • 7%
  • Carbohydrates
  • 1 g
  • < 1%
  • Cholesterol
  • 189 mg
  • 63%
  • Fat
  • 12.3 g
  • 19%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 6.4 g
  • 13%
  • Sodium
  • 192 mg
  • 8%

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

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