Recipe by Martin
"Another recipe passed down to me by my mother. Very good!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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.
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.
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.
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!
Good basic recipe, but it can be made even better with some of the additions suggested by other raters: sweet relish, horseradish,etc.
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Deviled Eggs I
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 79
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
A delicious deviled egg recipe gets a cute-for-Easter makeover.
Learn simple tricks to making these classic hors d'oeuvres.
See how to make zesty, creamy deviled eggs.