Deviled Eggs I

Deviled Eggs I


"Another recipe passed down to me by my mother. Very good!"


20 m servings 107 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 107 kcal
  • 5%
  • Fat:
  • 8.7 g
  • 13%
  • Carbs:
  • 0.7g
  • < 1%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 188 mg
  • 63%
  • Sodium:
  • 96 mg
  • 4%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Place eggs in a pot of salted water. Bring the water to a boil, and let eggs cook in boiling water until they are hard boiled, approximately 10 to 15 minutes. Drain eggs, and let cool.
  2. Cut eggs in half, lengthwise. Remove the egg yolks and mash them together in a small mixing bowl. Mix in the paprika, mayonnaise, and dry mustard. Spoon mixture into the egg whites; cool and serve.
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  1. 426 Ratings


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 snippe...

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 ...

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 d...

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...

Deviled eggs are my signature. Whenever we have a get together at my assured these eggs are on my appetizer table. I did double this recipe and added some pickle relish, onion and...

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.

To make these even better, consider adding about 2 Tbs of pickle juice straight out of the pickle jar...sounds wierd, tastes GREAT!