Simple Deviled Eggs Recipe -
Simple Deviled Eggs Recipe
  • READY IN 15 mins

Simple Deviled Eggs

Recipe by  

"The eggs are delicious, and it's easy to make more for larger gatherings. I've added onion and celery for a little more flavor and texture."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    15 mins

    15 mins


  1. Slice eggs in half lengthwise and remove yolks; set whites aside. Mash yolks with a fork in a small bowl. Stir in mayonnaise, sugar, vinegar, mustard, salt, onion, and celery; mix well. Stuff or pipe egg yolk mixture into egg whites. Sprinkle with paprika. Refrigerate until serving.
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Reviews More Reviews

Most Helpful Positive Review
Jun 30, 2012

I tripled this recipe. I used reduced fat mayonnaise, dijon mustard and white WINE vinegar in this recipe. My whole family loved these, especially my husband. He said they reminded him of his mother's devilled eggs. He said these would be the ultimate for him if they had a touch of hot sauce. These were inhaled. NOTE: For easy piping, I used a ziploc bag that I spooned the filling into, then cut a corner out of the side of the bag. I just squeezed the egg filling carefully into the egg.

Most Helpful Critical Review
Jun 28, 2012

A much easier version of devjled eggs is to eliminate the chopping altogether and add the mayo, mustard if you like and a couple of heaping Tbs of sweet pickle relish. If you like chopped onion, add it to the yolk mixture. Sprinkle paprika on top of finished eggs. For a variation, I use hot paprika.

Jun 17, 2012

I never saw anyone get quite so excited over a deviled egg as I did Hubs when I beckoned him to try these. And I've yet to see such an enthusiastic display...over a deviled egg. He, with the discriminating (i.e., fussy) deviled egg palate said, "Now these are deviled eggs the way deviled eggs are supposed to be. Deviled eggs are supposed to taste like deviled eggs, not some abomination. A little mayo, a little mustard, a little celery for crunch; these are SO 'D' good!" What more needs to be said? I'm happy to be this recipe's first reviewer, the first but not the last, I'm sure, to say this is a great deviled egg recipe Suzanne. Hubs thanks you for sharing it.

Jun 19, 2012

Oh, I am in LOVE w/ these eggs...They are PERFECT! Made exactly as written and would not change a thing. Great balance of flavors and loved the addition of the celery and onion for a bit of texture. I will be making these again and again~YUM! Thanks for sharing. :)

Jun 21, 2012

I couldn't resist adding my own touch... Added 2 Tbsp. Sweet relish, instead of white vinegar used red wine vinegar, instead of prepared mustard used honey mustard with bacon dressing, sprinkled smoked paprika over eggs. All other ingredients were the same.. Wow! These were wonderful! Hubby and dinner guest went crazy over them. Will definitely make these again!

Jun 22, 2012

These are pretty good. I'm not a huge fan of deviled eggs, but I liked these and my daughter did too (she was the one I was making them for). Although I found them to be quite salty at first (and I love salt),they mellowed out in the fridge over time, but not really enough for me. If I make them again I may possibly increase the mustard a little bit, and decrease the salt.

Jun 23, 2012

Awesome deviled eggs! Didn't use the celery as we didn't have any, but can't wait to make these again with it!

Dec 24, 2012

This was my first time ever making deviled eggs. I took Sarah Jo's advice and switched to white wine vinegar and Dijon mustard. Instead of mayo, though, I used Miracle Whip. My boyfriend's dad, who absolutely loves deviled eggs, had one bite, looked at me, and said "this is the best I ever had". I'd say it was a raving success ^_^


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  • Calories
  • 327 kcal
  • 16%
  • Carbohydrates
  • 4.7 g
  • 2%
  • Cholesterol
  • 640 mg
  • 213%
  • Fat
  • 26 g
  • 40%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 19.3 g
  • 39%
  • Sodium
  • 902 mg
  • 36%

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

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