Classic Savory Deviled Eggs

Classic Savory Deviled Eggs

Jsikes 1

"Hard-cooked eggs are stuffed with a creamy blend of mayonnaise, Dijon mustard and rice wine vinegar. Fresh dill and garlic powder add a delightful flavor."


10 m servings 139 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 139 kcal
  • 7%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 1g
  • < 1%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 189 mg
  • 63%
  • Sodium:
  • 192 mg
  • 8%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Scoop egg yolks into a bowl and set egg whites aside. Mash yolks, mayonnaise, vinegar, 1/2 teaspoon chopped dill, Dijon mustard, garlic powder, and salt. Spoon yolk mixture into egg whites. Garnish with dill sprigs. Refrigerate until ready to serve.
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  1. 48 Ratings


Of all the deviled eggs recipes I've tried from this site Hubs thought this one of the best. For me these were fairly average, but he appreciated their simplicity, enjoying that they didn't hav...

I made these for Thanksgiving tommorrow. I think, it is kind of hard to mess up a deviled egg. With that being said, the dill taste and garlic powder were a little stronger than I cared for when...

Eggsellent! Thanks for sharing :)

I have tried five or six five star recipes from this site and, frankly, did not like any of them. At all. As in, "Seriously? This was rated five stars? I can't even eat it!" ...

This is my classic go-to recipe!

There seem to be two categories of deviled eggs: the dijon / mayo / vinegar flavor or the sweet / miracle whip flavor. Generally speaking, people tend to love one version and hate the other. As ...

Exactly what I was looking for!! The only change I made was I used half miracle whip and half mayo instead of all mayo. Perfect!

Love, love, love. Tangy, pretty and easy. It's fun to experiment with other versions but this one is the one that reminds me of the version I grew up with, it's pure comfort food and the MOST po...

I followed the recipe almost exactly except I used a grainy Dijon mustard and this was delicious. So simple and easy, thanks!