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

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4.5 33 40
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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 large eggs
  • Minced fresh parsley and additional paprika

Nutritional Facts

1 stuffed egg half: 73 calories, 6g fat (1g saturated fat), 108mg cholesterol, 81mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 3g 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

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cindysunflower User ID: 7921064 240313
Reviewed Dec. 26, 2015

"I made very plain deviled eggs for many years to appeal to my kids. These were very tasty and flavorful and a nice change. I will definitely make these again in the future."

jmrogreen User ID: 3115187 231648
Reviewed Aug. 23, 2015

"I used precooked and peeled eggs for convenience so it made these really quick and easy.

I made them for my in-laws' anniversary party and they were a big hit."

ebramkamp User ID: 702841 226150
Reviewed May. 10, 2015

"I used regular mustard instead of ground mustard for our personal taste preferences and omitted the parsley. These the were only changes I made and the eggs were delicious."

mokopili User ID: 8319038 224347
Reviewed Apr. 6, 2015

"Served these for people to graze on Easter afternoon, and they were gobbled up so quickly! Love this recipe. not too sweet, lots of flavor."

hotfudgesundae User ID: 3463962 11727
Reviewed Apr. 30, 2014

"Very delicious! I also added a bit of finely minced onion. A hit at our Easter celebration!"

pianoandviolingirl User ID: 7148049 26127
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."

JennTats User ID: 7007311 25553
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."

Justusbj User ID: 5352266 12752
Reviewed Mar. 28, 2013

"I ONLY use Dukes mayo. for my deviled eggs."

Appy_Girl User ID: 1132413 14396
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."

cwbuff2 User ID: 5946195 11831
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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