Almond Deviled Eggs Recipe
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Almond Deviled Eggs Recipe

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Meet the Cook: This recipe's one I've used many times for potlucks, during the holidays and several times a month when entertaining. The reactions have ranged from "These eggs slide down gently" from one young man to just "Scrumptious!" Though this dish is good on its own, you might also want to consider adding it to a salad plate or serving it with soup and sandwich for lunch. -Martha Baechle, Nipomo, California
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 6 servings


  • 6 hard-boiled large eggs
  • 1/2 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon garlic salt
  • 3 tablespoons finely chopped roasted almonds
  • 12 whole roasted almonds
  • Fresh parsley

Nutritional Facts

2 each: 270 calories, 25g fat (4g saturated fat), 219mg cholesterol, 278mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 8g protein.


  1. Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks, mayonnaise, mustard, garlic salt and chopped almonds.
  2. Stuff or pipe into egg whites. Garnish with whole almonds and parsley. Chill until ready to serve. Yield: 1 dozen.
Originally published as Almond Deviled Eggs in Country Woman March/April 1995, p29

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Orbs User ID: 7287623 260484
Reviewed Jan. 29, 2017

"I added toasted almond meal to the eggs. Delicious. Thank you, Martha, for sharing this recipe."

Carol L Anderson User ID: 5956570 12187
Reviewed Jan. 26, 2014

"These were excellent so crunchy & good!"

sugarcrystal User ID: 5836839 27864
Reviewed Dec. 13, 2013

"These were interesting. I really liked the crunch that the almonds added. I left out the garlic salt & used smoked almonds which added a nice depth of flavor."

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