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Best Deviled Eggs Recipe
Best Deviled Eggs Recipe photo by Taste of Home

Best Deviled Eggs Recipe

Read Reviews (28)
4.46 28
Publisher Photo
Herbs lend a nice zest to these pick-up-and-eat accompaniments to our easy menu. —Jesse & Anne Foust, Bluefield, West Virginia
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:24 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 24 servings


  • 1/2 cup mayonnaise
  • 2 tablespoons 2% milk
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon dill weed
  • 1/2 teaspoon minced chives
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 12 hard-cooked eggs
  • Minced fresh parsley and additional paprika

Nutritional Facts

1 stuffed egg half equals 73 calories, 6 g fat (1 g saturated fat), 108 mg cholesterol, 81 mg sodium, trace carbohydrate, trace fiber, 3 g protein.


  1. In a small bowl, combine the first 10 ingredients. Slice eggs in half lengthwise; remove yolks and set whites aside. In another bowl, mash yolks; add to mayonnaise mixture, mixing well. Stuff or pipe filling into egg whites. Sprinkle with parsley and additional paprika. Refrigerate until serving. Yield: 2 dozen.
Originally published as Best Deviled Eggs in Taste of Home August/September 1996, p6

Nutritional Facts

1 stuffed egg half equals 73 calories, 6 g fat (1 g saturated fat), 108 mg cholesterol, 81 mg sodium, trace carbohydrate, trace fiber, 3 g protein.

Reviews for Best Deviled Eggs(28)

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Reviewed Jun. 29, 2013

So I never follow recipes exactly. I added a tiny bit of apple cider vinegar and they were really good. Will make these again, I like the idea of adding milk-never thought of that.

Reviewed Apr. 1, 2013

I thought these had a nice tangy flavor and not to heavy on the spices where you couldn't taste the egg. I will make this recipe again and I also use this recipe just to add flavor to my mayo for sandwiches, etc. and not add the eggs. Great recipe. Thank you.

Reviewed Mar. 28, 2013

I ONLY use Dukes mayo. for my deviled eggs.

Reviewed Feb. 12, 2013

Took this recipe for a test drive a while back. Mr and I both agreed that this recipe is a very nice change from both the normal and overly loaded Deviled Egg recipes.

I cut back on the mayonnasie. Used fresh Chopped chives including some of the white part. As well as a dash of Mustard.

It has that Old fashioned taste. Creamy and Good. I'd hands down make them again . I gave them a new look by cutting them in half. Slicing off a small piece from the bottom. They sat perfectly still. I loved the New Look ~ Janie.

Reviewed Aug. 19, 2012

Just made these for our annual church picnic. They got eaten up, but I think the filling would taste better if made the day before and chilled overnight to let the flavors improve. It made enough filling, which I was a little bit worried about.

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