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

Deviled Eggs Extraordinaire Recipe

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“For adult occasions, tiny amounts of red or black caviar may be appropriate garnish on top for variety.” This creamy, mild deviled egg boasts a pleasant, mustard flavor, as well. —Carol Ross, Anchorage, Alaska
TOTAL TIME: Prep: 40 min.
MAKES:48 servings
TOTAL TIME: Prep: 40 min.
MAKES: 48 servings


  • 24 hard-cooked eggs, peeled
  • 4 ounces cream cheese, softened
  • 1/2 cup mayonnaise
  • 2 tablespoons prepared mustard
  • 1 teaspoon cider vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon onion powder

Nutritional Facts

1 each: 64 calories, 5g fat (2g saturated fat), 109mg cholesterol, 70mg sodium, trace carbohydrate (trace sugars, trace fiber), 3g protein


  1. Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Add the cream cheese, mayonnaise, mustard, vinegar, salt and onion powder; mix well. Stuff or pipe into egg whites. Refrigerate until serving. Yield: 4 dozen.
Originally published as Deviled Eggs Extraordinaire in Taste of Home October/November 2008, p51

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Reviewed Jun. 24, 2014

"Mix in 3 tablespoonful (drained sweet relish) in the york stuffing and then sprinkle the top with very little paprika will make not only look good but taste perfect! Appetite comes from making the foods appetizing... Just a thought..."

Reviewed Apr. 19, 2014

"Halved the recipe to use up some surplus eggs. Didn't even bring them to a potluck, my husband and I ate all 24! I've never made deviled eggs before and these were perfect."

Reviewed Apr. 5, 2014

"So creamy and good. Our new favorite for deviled eggs!"

Reviewed Nov. 4, 2012

"These are the best deviled eggs I have ever made. I have been invited to more pot luck dinners than ever before, and they always ask for my deviled eggs."

Reviewed Jun. 24, 2012

"I just realized from reading other reviews that I accidentally left out the onion powder which may be why I thought they were a little bland. I'll definitely make them again, and I'll remember the onion powder this time."

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