This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 20 mins

Deviled Eggs I

Read Reviews (293)

"Another recipe passed down to me by my mother. Very good!" — Martin

Ingredients Edit and Save

Watch video tips and tricks

Bacon Cheddar Deviled Eggs

How to Make Deviled Eggs

How to Boil Eggs

How to Make Egg Salad

Pickled Eggs II

Egg Drop Soup (Better than Restaurant Quality)

Dannon Oikos Curried Deviled Eggs

Di's Delicious Deluxe Deviled Eggs

Make Deviled Eggs

All about Eggs

All about Paprika

Original recipe makes 6 servings Change Servings

6 eggs
1/2 teaspoon paprika

2 tablespoons mayonnaise
1/2 teaspoon mustard powder

Check All Add to Shopping List

Directions

Place eggs in a pot of salted water. Bring the water to a boil, and let eggs cook in boiling water until they are hard boiled, approximately 10 to 15 minutes. Drain eggs, and let cool.
Cut eggs in half, lengthwise. Remove the egg yolks and mash them together in a small mixing bowl. Mix in the paprika, mayonnaise, and dry mustard. Spoon mixture into the egg whites; cool and serve.

Kitchen-Friendly View

PREP 20 mins
READY IN 20 mins

ADVERTISE WITH US

These eggs were good! I used prepared mustard instead of dry and sprinkled the paprika over the stuffed eggs instead of mixing it in. I also put the filling in a sealed sandwich bag and snipped off one bottom corner...voila! Less mess filling the eggs.

—Amy

See full review »

Most Helpful Critical Review

Sep 08, 2003

This is a nice basic recipe. I recommend a little more mayo be used and a little minced sweet pickle (to taste) be added. As for the cooking method, there's a easier way. Place the eggs in a pan and cover with at least an inch or more of cold water. Bring to a full rolling boil, remove from heat, let sit for 15 minutes, drain, and cover with ice water until thoroughly chilled. This will eliminate the ugly green/blue ring around the yolk. Proceed with the recipe.

—MOTLEYSMOM

See full review »

414 Ratings

See other versions of this recipe!

Dec 01, 2003

I recommend regular mustard & mayo. I always get asked what I do to my eggs because there's "something" about them. My secret? A teaspoon of white vinegar.

—DPARRA

See full review »

Apr 19, 2006

On its own, this recipe would probably just be decent, but I'm still giving it 4 stars because it's an excellent recipe that anyone can easily tweak to their own liking. I added more mayo, and didn't use mustard powder. I used a mix of regular yellow mustard and dijon mustard, and used a little more than the recipe called for. I also didn't mix the paprika in but sprinkled it on top. They came out awesomely!

—monty

See full review »

Mar 10, 2003

Good basic recipe, but it can be made even better with some of the additions suggested by other raters: sweet relish, horseradish,etc.

—MIHAELA

See full review »

Dec 07, 2003

My mom and I always make these for Easter and other holidays. We change from this recipe a bit. I do use a bit of pickle juice to help with some flavor, and use dijon mustard instead of powder. These are alwasy a hit with the family. Thanks for posting.

—Momof2

See full review »

Sep 20, 2003

Deviled eggs are my signature. Whenever we have a get together at my place...rest assured these eggs are on my appetizer table. I did double this recipe and added some pickle relish, onion and garlic powder, and a good dose of salt and pepper. Every single one was eaten. Thanks Martin.

—JOSIE

See full review »

May 17, 2003

I make this recipe using 1/4 cup of salad dressing, 1/2 tsp prepared mustard instead of the dry, and I add 1/2 tsp vinegar to give it some zing. The "stuffing" is creamier this way.

—HARMONYRN

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Epicurean Deviled Eggs

April's Deviled Eggs

Cajun Deviled Eggs

Deviled Eggs with Zip

Deviled Eggs II

Quick Salmon Deviled Eggs

Easy Creamy Deviled Eggs

Robey's Blue Crab Deviled Eggs

Classic Savory Deviled Eggs

Spicy Italian Deviled Eggs

ADVERTISE WITH US

Nutrition

Calories
107 kcal
5%

Carbohydrates
0.7 g
< 1%

Cholesterol
213 mg
71%

Fat
8.7 g
13%

Fiber
0.1 g
< 1%

Protein
6.4 g
13%

Sodium
96 mg
4%

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

Nutritional Information

Deviled Eggs I

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 107
Calories from Fat: 79

% Daily Value *
Total Fat 8.7g 13 %
Saturated Fat 2.1g 11 %
Cholesterol 213mg 71 %
Sodium 96mg 4 %
Potassium 74mg 2 %
Total Carbohydrates 0.7g < 1 %
Dietary Fiber 0.1g < 1 %
Protein 6.4g 13 %
Sugars 0.5g
Vitamin A 7 %
Vitamin C < 1 %
Calcium 4 %
Iron 10 %
Thiamin 3 %
Niacin 11 %
Vitamin B6 7 %
Magnesium 3 %
Folate 13 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.