Easy Creamy Deviled Eggs

Easy Creamy Deviled Eggs

15 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
ShannLeigh
Recipe by  ShannLeigh

“Mom's original recipe with a little kick of wasabi mayonnaise to give this classic a more modern edge.”

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Ingredients

Adjust Servings

Original recipe yields 24 servings

Directions

  1. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool under cold running water, and peel. Cut the eggs in half, and place the yolks in a bowl. Reserve the whites.
  2. Mix the wasabi mayonnaise, salad dressing, relish, mustard, garlic salt and pepper into the yolks. Spoon into the awaiting egg white halves. Sprinkle paprika over the top. Refrigerate until serving.

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Reviews (15)

Rate This Recipe
betrishy
43

betrishy

This was a new twist on deviled eggs and everyone liked the added flavor! I would make them again!

CINDY3539
35

CINDY3539

Did not care for these. I did manage to tweak the creamy base, it makes a delicious flavored mayo. To do that I added to the wasabi - mayo instead of miracle whip, dijon instead of yellow mustard & omitted the relish. Topped our turkey burgers with that. YUM!

Shana
32

Shana

I really enjoy wasabi in a lot of other dishes but not so much in this one. The second time I made this it turned out much better. I added dry ground mustard, a dab of white vinegar, a pinch of sugar and ditched the relish.

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 57 cal
  • 3%
  • Fat
  • 4.3 g
  • 7%
  • Carbs
  • 1.4 g
  • < 1%
  • Protein
  • 3.2 g
  • 6%
  • Cholesterol
  • 108 mg
  • 36%
  • Sodium
  • 115 mg
  • 5%

Based on a 2,000 calorie diet

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Creamy Cajun Deviled Eggs

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