April's Deviled Eggs

April's Deviled Eggs

MISTY1549 0

"Slices of egg, filled with delicately spiced creamy goodness. Served cool."


25 m servings 50 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 50 kcal
  • 3%
  • Fat:
  • 3.9 g
  • 6%
  • Carbs:
  • 0.6g
  • < 1%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 180 mg
  • 7%

Based on a 2,000 calorie diet

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  • Prep

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  1. Place eggs in a saucepan and cover with cold water. Bring water to a boil and boil eggs for 10 to 15 minutes. Remove eggs from boiling water and place in a medium saucepan of cold water until cool.
  2. Remove the shells and cut the eggs lengthwise to remove the yolks. Place yolks in a medium sized mixing bowl.
  3. Mix in the mustard, mayonnaise, garlic salt and onion powder with the egg yolks. Scoop the mixture into the hollowed out areas of the egg whites. Garnish with paprika. Refrigerate at least one hour before serving.
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  1. 97 Ratings


I made these right before going to a family outing and was so embarrassed b/c they tasted horrible. Way Way to much mustard and very salty. I wish I would have read the other reviews before ma...

Made it for many parties and everyone has loved it! Never any leftovers. The only thing I did differently was substitute the garlic salt for garlic powder. Was afraid it would be too salty So I...

Mustard was too strong and it was too salty.

I have to agree with Molson7. Sorry, way too salty and the mustard was overpowering. Might be good with just a sprinkle of salt and 1.5 teas of mustard but as is, thumbs down.

Your definitely on the right track with this one Rhonda. I like to add pickle relish to mine (a little dill and sweet). Sometimes I use minced onions in place of the onion powder. Both ways a...

This was good after a few changes...I used garlic powder instead of garlic salt, and then used just a pinch of kosher salt. A little less mustard, a little more mayo. Also added a pinch of sug...

My guests loved these and I got tons of compliments. I did use garlic powder and a little bit of salt since i didn't have garlic salt on hand.

Excellent! Use garlic powder for a less salt taste.

These were the saltiest deviled eggs I have eaten. Don't know what to do to cure it.