Deviled Eggs I Recipe -
Deviled Eggs I Recipe
  • READY IN 20 mins

Deviled Eggs I

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins

    20 mins


  1. 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.
  2. 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.
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Reviews More Reviews

Most Helpful Positive Review
Apr 08, 2007

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.

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.

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.

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!

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.

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.

Sep 20, 2003

Deviled eggs are my signature. Whenever we have a get together at my 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.

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.


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  • Calories
  • 107 kcal
  • 5%
  • Carbohydrates
  • 0.7 g
  • < 1%
  • Cholesterol
  • 188 mg
  • 63%
  • 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.

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