Classic Savory Deviled Eggs

Classic Savory Deviled Eggs

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"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."

Ingredients 10 m {{adjustedServings}} servings 139 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 139 kcal
  • 7%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 1g
  • < 1%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 215 mg
  • 72%
  • 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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Reviews 29

  1. 43 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 have a lot of added "stuff" in them. "A deviled egg," he said, "should taste like a deviled egg."

Holiday Baker

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 I first made them. However, the next day they tasted very good for some reason. I used Duke's regular mayonnaise and it worked well. For the dill I did use dry, but used 1/3 of the amount as suggested on my spice bottle if subbing for fresh. I made 9 eggs, so I just did 1 1/2 times the recipe. Although, I did end up adding 2-3 more spoons of mayo, after tasting, as I guess I just like them a little more creamy and a little extra dijon to taste. I decided to add a little of the dill on top for a garnish despite it being dry. I thought it looked a little like dry grass, but then after I sprinkled on some red paprika it took on a Christmasy appearance. I thought they were good, but others really liked them, so I will make them again next year.


Eggsellent! Thanks for sharing :)