Search thousands of recipes reviewed by home cooks like you.

Easy Creamy Deviled Eggs

Easy Creamy Deviled Eggs

  • Prep

  • Cook

  • Ready In

ShannLeigh

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

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 24 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

betrishy
47
11/22/2005

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

CINDY3539
37
9/14/2006

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
35
5/26/2009

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.