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Deviled Eggs Recipe

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Summer picnics and potlucks would hardly be complete without a platter of these creamy appetizer. I serve this classic version of this hearty finger food at many gatherings. These have a month-watering filling that includes mustard and mayonnaise.—Velma Berger, Nappanee, Indiana
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 8 servings

Ingredients

  • 8 hard-cooked eggs
  • 1/2 cup mayonnaise
  • 1 tablespoon milk
  • 1 teaspoon prepared mustard
  • 1/4 teaspoon salt
  • Paprika

Nutritional Facts

One serving (2 halves) equals 151 calories, 12 g fat (3 g saturated fat), 217 mg cholesterol, 229 mg sodium, 3 g carbohydrate, trace fiber, 6 g protein.

Directions

  1. Cut eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Add the mayonnaise, milk, mustard and salt; mix well. Stuff or pipe into egg whites. Sprinkle with paprika. Yield: 8 servings.
Originally published as Deviled Eggs in Light & Tasty June/July 2002, p48

Nutritional Facts

One serving (2 halves) equals 151 calories, 12 g fat (3 g saturated fat), 217 mg cholesterol, 229 mg sodium, 3 g carbohydrate, trace fiber, 6 g protein.

Reviews for Deviled Eggs

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 16, 2014

"OMIT THE MILE AND ADD CREAM CHEESE MAKES WONDERFUL AND FIRM EGGS"

MY REVIEW
Reviewed Apr. 17, 2014

"These were good but I thought the filling was a little to thin. If I make this again I will omit the milk. Otherwise, the flavor was very good. Thanks for sharing the recipe."

MY REVIEW
Reviewed Apr. 8, 2012

"I was asked to bring Deviled Eggs to our Easter Dinner this year and have never made them before. My Mom makes them using the same ingredients but doesn't follow a recipe. I got compliments from both my husband and my brother-in-law! Thanks for submitting this recipe :)"

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