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Deviled Eggs I

Deviled Eggs I

  • Prep

    20 m
  • Ready In

    20 m
Martin

Martin

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 107 kcal
  • 5%
  • Fat:
  • 8.7 g
  • 13%
  • Carbs:
  • 0.7g
  • < 1%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 213 mg
  • 71%
  • Sodium:
  • 96 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  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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Reviews

Amy
561

Amy

4/8/2007

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 snipped off one bottom corner...voila! Less mess filling the eggs.

MOTLEYSMOM
506

MOTLEYSMOM

9/8/2003

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 pan and cover with at least an inch or more of cold water. Bring to a full rolling boil, remove from heat, let sit for 15 minutes, drain, and cover with ice water until thoroughly chilled. This will eliminate the ugly green/blue ring around the yolk. Proceed with the recipe.

DPARRA
415

DPARRA

12/1/2003

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.

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