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Deviled Eggs

 Deviled Eggs
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
8 ServingsPrep/Total Time: 10 min.


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


  • 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.
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.