“These easy eggs can be a successful side dish for any holiday menu.” - by Barbara
Ingredients
Adjust Servings
Original recipe yields 8 eggs
Directions
- 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.
- Peel and cut in half lengthwise. Remove yolks and combine with mustard, salad dressing and salt and pepper. Mix together until smooth.
- Refill each egg half with the yolk mixture and sprinkle with paprika.
Nutrition
Amount Per Serving (8 total)
- Calories
- 77 cal
- 4%
- Fat
- 5.5 g
- 8%
- Carbs
- 0.7 g
- < 1%
Based on a 2,000 calorie diet
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Reviews (105)
Rate This Recipe
"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. ..." See moreHere'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
""salad dressing" usually refers to Miracle Whip, not just any random dressing...." See more"
AbarJbar
"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," th..." See moreat 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."
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