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Deviled Eggs

Deviled Eggs

Barbara

Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water and cool.

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 77 kcal
  • 4%
  • Fat:
  • 5.5 g
  • 8%
  • Carbs:
  • 0.7g
  • < 1%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 212 mg
  • 71%
  • Sodium:
  • 88 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water and cool.
  2. Peel and cut in half lengthwise. Remove yolks and combine with mustard, salad dressing and salt and pepper. Mix together until smooth.
  3. Refill each egg half with the yolk mixture and sprinkle with paprika.
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Reviews

ChristyK
396
6/9/2004

This is the classic recipe that I have always used (but with much more salad dressing) and I'm asked to bring them to every family gathering. I do variations some times such as adding crumbled bacon. Here's a tip for making things much quicker, less messy and a little fancier: Mix until creamy. Put it all into a plastic (zip-lock type) storage bag. Seal the top, clip a lower corner to make a hole and squeeze the filling into the egg halves.

Mrs. C
293
1/29/2007

"salad dressing" usually refers to Miracle Whip, not just any random dressing.

AbarJbar
195
12/9/2006

I was bored today so I made 4 different recipes for deviled eggs at the same time and had neighbors & friends do a taste test. This one came in 3rd. It was okay, but where it says "salad dressing," that is really open to interpretation. I used lighthouse ranch, and it overpowered the egg. The other recipes in my taste test were "Cajun Deviled Eggs" by Denyse, "Deviled Eggs II" by Mary Brotherton, and "Deviled Eggs" by Margaret Sanders. Margaret's were the unanimous winner.