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Deviled Eggs II

Deviled Eggs II

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Mary Brotherton

This recipe is the result of years of trial and error. It is an Easter tradition in our house. CAUTION: Very slippery. If carrying over carpet they will always land yolk-side down. Adjust the vinegar to taste.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 90 kcal
  • 4%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 0.8g
  • < 1%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 212 mg
  • 71%
  • Sodium:
  • 86 mg
  • 3%

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. Once cool, remove the shell, cut the eggs in half lengthwise and scoop out the yolks.
  2. Place the yolks in a medium-size mixing bowl and mash them. Blend in vinegar, mayonnaise, mustard, salt and pepper. You may need to add more mayonnaise to hold the mixture together, but it should be slightly dry.
  3. Carefully put the egg yolk mixture back into the egg whites but do not pack it. There will be enough mixture so the whites are overfilled. Sprinkle with paprika. Place on bed of lettuce and/or garnish with parsley. Cool before serving.
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Reviews

AbarJbar
245
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 2nd. It was okay, but a little dry and plain. If I had deviated from the recipe it would have been better but it was still just a plain base recipe. The other recipes in my taste test were "Cajun Deviled Eggs" by Denyse, "Deviled Eggs" by Barbara, and "Deviled Eggs" by Margaret Sanders. Margaret's were the unanimous winner.

KIRSTINF
164
5/26/2003

These were excellent and easy to make!!! If using fresh eggs, put lots of salt in the boiling water to make it easier to remove the shells.

the allrecipes staff
137
4/15/2003

The amount of vinegar in this recipe has been updated from 3 tablespoons to 1 teaspoon. We suggest adjusting the amount to taste. Happy cooking! The Staff