Garlic Deviled Eggs Recipe
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Garlic Deviled Eggs Recipe

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I CREATED this recipe 30 years ago, when my new husband requested deviled eggs. He wouldn't eat celery or pickle relish, so I substituted garlic and onion. He approved. My co-workers always request these eggs for our potluck lunches. I'm not sure they know I can cook anything else! -Eva Friesen, Carson City, Nevada
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 6 servings


  • 6 hard-cooked eggs
  • 1/3 cup mayonnaise
  • 1/2 to 1 teaspoon prepared mustard
  • 2 green onions with tops, chopped
  • 1 garlic clove, minced
  • 1/8 teaspoon salt
  • Paprika

Nutritional Facts

2 each: 169 calories, 15g fat (3g saturated fat), 216mg cholesterol, 183mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 6g protein.


  1. Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Add mayonnaise, mustard, onions, garlic and salt. Fill egg whites; sprinkle with paprika. Refrigerate until serving. Yield: 1 dozen.
Originally published as Garlic Deviled Eggs in Reminisce July/August 1997, p49

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KINGSGIRL2 User ID: 5398502 75355
Reviewed Nov. 8, 2010

"The flavors in these deviled eggs were good. However, next time I will reduce the salt by half---since they were "too salty" in my family's opinion."

ahmom User ID: 3426126 19127
Reviewed May. 30, 2010

"My youngest daughter especially loves these."

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