McCormick's Delicious Deviled Eggs Recipe -
McCormick's Delicious Deviled Eggs Recipe
  • READY IN 10 mins

McCormick's Delicious Deviled Eggs

Recipe by  

"Spice up any summer barbeque or pot luck supper with these classic deviled eggs."

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Original recipe makes 6 servings Change Servings
  • PREP

    10 mins

    10 mins


  1. Carefully slice eggs in half lengthwise. Remove yolks and place in a small bowl. Mash yolks with a fork; add mayonnaise, parsley, mustard and Season-All®, mixing until smooth and creamy.
  2. Spoon yolk mixture into egg halves. Sprinkle with paprika.
Kitchen-Friendly View


  • To hard cook eggs
  • Gently place eggs in a single layer in a saucepan. Add enough cold water to cover eggs with 1 inch of water. Cover pan and bring just to a boil, over high heat. Remove from heat and let stand about 15 minutes for large eggs. (Adjust time up or down by 3 minutes for each size larger or smaller.) After 15 minutes, pour off the hot water and rapidly cool eggs by running them under cold water (or place in ice water) until completely cooled. Refrigerate and use within a week.

Reviews More Reviews

Most Helpful Positive Review
Dec 26, 2005

I also add some milk in to make it creamier. Always a hit! Double this recipe!

Most Helpful Critical Review
Dec 27, 2005

I wasn't too fond of these. I used a Lawry's seasoned salt and maybe it is significantly saltier than McCormick's however, that wasn't the only issue. I prefer some stuff in the mixture, like onlon and pickled relish. If this is your thing, though, it could be good. I'll skip the recipe next time.


21 Ratings

Nov 25, 2005

Excellent eggs! Due to my husband's request. I added a few teaspoons of prepared mustard.

Aug 16, 2005

These were the best tasting deviled eggs I have ever eaten!! (I did use Miracle Whip as that was all I had.)

Nov 29, 2005

I liked these, but I had to add 2 tbsp of Sweet Relish to them, the sweet, vinegary taste of the relish made these better, otherwise they were a little on the bland side.

Jun 01, 2006

These came out pretty good. I didn't have any ground mustard so I used prepared mustard. The mustard is what makes it. Thanks!

Jan 14, 2006

These were perfect for my baby shower. I added regular French's mustard instead of the powder. Wonderful.

Jan 10, 2006

I doubled this recipe, as I was taking them to a Christmas party where there was a larger crowd. The amount of mayo seemed to be too much, so the next time I will cut down on that. You can always add more, but you can't take it out once it's in there! I wondered if the recipe meant salad dressing rather than mayonnaise, because it probably would have been fine if I had used that. I would also reduce the amount of seasoned salt since between that and the mayonnaise, it was a bit too salty - and I like salt! I usually don't have deviled eggs left over, but I did this time, so others must have thought the same.


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  • Calories
  • 145 kcal
  • 7%
  • Carbohydrates
  • 1 g
  • < 1%
  • Cholesterol
  • 215 mg
  • 72%
  • Fat
  • 12.7 g
  • 20%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 6.5 g
  • 13%
  • Sodium
  • 165 mg
  • 7%

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

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